Whitetail Venison & Lentil Stew

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Talk about a nutritional powerhouse: incredibly dense in protein, fiber, B vitamins, and other minerals – while being low in fat and calories! Add a burst of flavor from our MVC Original Spice Blend and a couple splashes of red wine… This meal is perfect for these cold winter nights!

Whitetail Venison & Lentil Stew
 
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Recipe type: Dinner
Serves: 6-8
Prep time:
Cook time:
Total time:

 
Talk about a nutritional powerhouse: incredibly dense in protein, fiber, B vitamins, and other minerals – while being low in fat and calories! Add a burst of flavor from our MVC Original Spice Blend and a couple splashes of red wine… This meal is perfect for cold winter nights!
Ingredients
  • 2 lbs. Whitetail venison stew meat
  • 2 Tbs. Michigan Venison Company Original Spice Blend
  • 1 Tbs. butter
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. tomato paste
  • 1 large white onion, diced
  • 3 large carrots, sliced
  • 3 large stalks celery, sliced
  • 3 cloves garlic, minced
  • ½ c. dry red wine
  • 2 (14oz.) cans fire roasted diced tomatoes, in juice
  • 64 oz. beef broth
  • 2 c. lentils

Instructions
  1. Combine butter and oil in large pot over medium-high heat. Season venison with spice blend and add to pot. Caramelize all sides of stew meat, remove from pot, and set aside. Add onion, celery, carrot, and garlic to pot. Saute vegetables. Return venison to pot. Add tomato paste and red wine, stirring for about 1 minute. Add canned tomatoes and broth. Cover and simmer until meat is tender, about 1 hour. Add lentils and simmer, covered, until lentils are softened, about 45 minutes.

Notes
We completed our meal with a warm slice of feta & spinach bread, a side salad, and a glass of dry red wine (a couple splashes for the recipe, a couple splashes for the chef)!

Venison Lentil Stew

 

 

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