How to make it

  • Brown venison in a hot stockpot in olive oil over high heat
  • When done, remove and deglaze pan in about a cup of red wine
  • In same pot add a bit more olive oil, reheat and sautee onions, garlic, salt and pepper until caramelized.
  • Deglaze with more red wine and pour all onto venison which was set aside.
  • Heat a touch more olive oil in same stockpot and toast lentils quickly.
  • Add apples.
  • The bottom of pan will turn brown, and just before it burns, remove from heat and deglaze with lime juice.
  • Add mixture to venison.
  • In same pot, place crushed tomatoes, boullion cubes and Worcestershire sauce. Pour Venison mix onto it and stir gently.
  • Cover with enough water and bring to boil.
  • Reduce heat to simmer
  • Cover stockpot and simmer about 1 hour.

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    meals4abby ate it and said...
    Perfect~I'm always looking for new venison recipes, as we always have a freezer full. Thanks for sharing.
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    " It was excellent "
    ebowvideo ate it and said...
    I love venison!!!! I'll be trying this in the next couple of days. Sound wonderful!
    Was this review helpful? Yes Flag

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