Yesterday I gave my husband a sacred task:

After a few hours deliberation, he chose Venison stew. We had red lentils in the pantry and neither of us have had them before, so I had to add them!

1 sweet onion

6 cloves garlic

3 red potatoes, unnecessary

4 trumpet mushrooms

6 cups beef broth

salt, pepper, rosemary, thyme



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1) Cut venison into bite size pieces. This is easiest with a very sharp knife! In a large pan, saute with seasonings and a bit of olive oil. It should be browned, but rare. Set aside when done.





For stews, two inch pieces is plenty small. Also, is a high heat oil like canola instead of olive.







2) While the venison is cooking, chop the rest of your ingredients. The potatoes and mushrooms should be roughly a half inch square. Chop the onion roughly and mince the garlic.







3) In a large soup pot, saute the onion and garlic with olive oil until fragrant. Add in the frozen veggies, potatoes, mushrooms, lentils, and broth. Bring to a boil.

Don't forget to season heavily with salt, pepper, rosemary, and thyme! I didn't add enough to mine.

Also, caramelize the onions and garlic. Sear the mushrooms before adding them as well. 2) While the venison is cooking, chop the rest of your ingredients. The potatoes and mushrooms should be roughly a half inch square. Chop the onion roughly and mince the garlic.3) In a large soup pot, saute the onion and garlic with olive oil until fragrant. Add in the frozen veggies, potatoes, mushrooms, lentils, and broth. Bring to a boil.



Very appetizing photo, I know...

4) Reduce heat to allow for a gentle simmer, and allow to stew for an hour, Stirring occasionally.

Only simmer for 45 minutes as the potatoes and lentils started to break down!





Serve hot and enjoy!











4) Reduce heat to allow for a gentle simmer, and allow to stew for an hour, Stirring occasionally.Serve hot and enjoy! This stew turned out savory and filling. I didn't add nearly enough seasoning and the potatoes started to get grainy. Follow the tweaks I suggested in this recipe and it should turn out amazing!

2 pounds Venison1 cup dried red lentils,