This recipe originally called for a goat shoulder and shank. I only had deer ;-)
Prep time: ½ hour
Cooking time: about 2 ½ hours
Serves: 4
2 tbsp unsalted butter
¼ cup flour – seasoned with:
1 tbsp black pepper and
2 tsp cumin
2-3 lbs venison shoulder roast – bone in
½ cup coarsely chopped carrots
½ cup coarsely chopped celery
1 medium finely diced white onion
2 cups red wine (sweet merlot works well)
¼ cup chopped fatty goat breast (or bacon ;-))
6 small potatoes – halved
¾ cup red lentils
1 cup chicken or beef broth
1 tbsp unsalted butter
3 tsp cumin
1 ½ tsp coriander
1 ½ tsp paprika
1 ½ tsp black pepper
1 tsp cayenne pepper
1-2 tsp salt to taste
Select a 6-8 quart dutch oven (ideal) or stew pot with a tight fitting lid.
1.Coat the venison with the flour mixture
2.In the pot, heat 2 tbsp butter and brown the venison on all sides
3.Remove the venison and add carrots, celery, bacon and 1 cup wine
4.Simmer 10 minutes
5.Stir in the onion and the other cup of red wine
6.Simmer an additional 10 minutes
7.Add the broth, submerge the venison into the stock and heat to boiling on the stove top
8.Braise (covered) in a 300 degree F oven for 1.5 hours turning and re-submerging the meat every half hour
9.Remove the pot from the oven and heat oven to 375 degrees F
10.Heat 1 tbsp butter in a small skillet and add spices – cook for 5 minutes until aromatic – then add to pot
11.Add salt to taste
12.Add the potatoes and lentils to the pot
13.Continue to braise (covered) at 375 degrees until the potatoes and lentils are soft (about 1 hour).
Prep time: ½ hour
Cooking time: about 2 ½ hours
Serves: 4
2 tbsp unsalted butter
¼ cup flour – seasoned with:
1 tbsp black pepper and
2 tsp cumin
2-3 lbs venison shoulder roast – bone in
½ cup coarsely chopped carrots
½ cup coarsely chopped celery
1 medium finely diced white onion
2 cups red wine (sweet merlot works well)
¼ cup chopped fatty goat breast (or bacon ;-))
6 small potatoes – halved
¾ cup red lentils
1 cup chicken or beef broth
1 tbsp unsalted butter
3 tsp cumin
1 ½ tsp coriander
1 ½ tsp paprika
1 ½ tsp black pepper
1 tsp cayenne pepper
1-2 tsp salt to taste
Select a 6-8 quart dutch oven (ideal) or stew pot with a tight fitting lid.
1.Coat the venison with the flour mixture
2.In the pot, heat 2 tbsp butter and brown the venison on all sides
3.Remove the venison and add carrots, celery, bacon and 1 cup wine
4.Simmer 10 minutes
5.Stir in the onion and the other cup of red wine
6.Simmer an additional 10 minutes
7.Add the broth, submerge the venison into the stock and heat to boiling on the stove top
8.Braise (covered) in a 300 degree F oven for 1.5 hours turning and re-submerging the meat every half hour
9.Remove the pot from the oven and heat oven to 375 degrees F
10.Heat 1 tbsp butter in a small skillet and add spices – cook for 5 minutes until aromatic – then add to pot
11.Add salt to taste
12.Add the potatoes and lentils to the pot
13.Continue to braise (covered) at 375 degrees until the potatoes and lentils are soft (about 1 hour).
