Venison And Lentil Ragout Recipes

ROASTED CARROT AND RED LENTIL RAGOUT

Steps:

• Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
• Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.

VENISON AND LENTIL RAGOUT

Steps:

• Mix the venison with the vinegar and two tablespoons of the olive oil. Allow to marinate for two hours.
• Heat two tablespoons of the olive oil in a heavy casserole. Add the onion, saute until it begins to soften, then add the mushrooms and carrot and saute about six minutes longer. Stir in the garlic.
• Add the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender. Stir in the beef stock and continue to cook about 20 minutes longer, until the stock is absorbed. Season to taste with salt and serve.

VENISON WITH LENTILS & TOMATOES

Steps:

• Heat oil in a wok or large, deep pan. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion slices. Fry for about 5 minutes, or until the onions are golden brown, stirring occasionally.
• Add the diced venison, turmeric, chili powder, garam masala, coriander seeds, cinnamon stick, garlic, ginger and most of the salt, and stir-fry for about 5 minutes over a medium heat.
• Pour in 3 1/2 cups of water an cover the pan with a lid. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the meat is tender.
• Put the lentils into a pan with the remaining 2 1/2 cups water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to mash. If the lentils are too thick, add up to 2/3 cup more water to loosen the mixture.
• When the meat is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan. Add the cooked lentis to the venison and mix together well.
• Add the tomatoes, chillies and fresh coriander and serve.

LENTIL AND VEGETABLE RAGOUT (KORMA)

Steps:

• Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.
• Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.

VENISON RUGU RAGU RAGOUT

Steps:

• In a large frying pan brown the meat, add onions and mushrooms and butter and fry.
• till onions are soft and the mushrooms soften, About 10 minutes on medium.
• Put into a crock pot and add all the rest of the ingred.
• Cook on auto for 2 hours. Add 1 tbs corn starch to thicken and cook for 1/2 hour more.
• Serve over the noodles.
• You can serve over rice for a change.
• You can add red pepper for a little kick.
• You can spice it up using other ingred's.
• in the cabinet for a different taste.

LENTIL RAGOUT

Steps:

• In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
• Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
• Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
• Add turnips and carrots to saucepan and cook 10 minutes.
• Add peas and green onions and cook for 5 minutes more.