I have been making lentils a lot as they are very nutritouse as well as cheap. Now, it took a while for me to learn how to make good lentils, but since reading how in the cookbook “Nourishing Traditions” by Sally Fallon, I have begun to play with them, always with outstanding results. Even the children love them! I made some tonight for supper, and it was so good I thought I would share the recipe. This is wheat, gluten, egg, nut, and corn free, and you don’t have to use the dairy 🙂 Oh, and the meat is so tender cooking it this way, and so good! Mmmmm…. I’m getting hungry writing this! Belongs in a 5-star restaurant, even if I do say so myself.
Lentils ‘n Venison
- 1 lb. lentils
- water to cover
- 2 Tbsp. whey or lemon juice
- 6 cloves garlic, peeled and mashed
- 1 bunch fresh thyme
- 5 leaves fresh sage on stem
- 3-6 cups chicken or beef broth
- 1 lb. venison stew meat
- 1/2 cup cooking sherry
- Toppings: sour cream, cheddar cheese, salsa
Wash and sort lentils. Place in large pot and cover with warm water and add lemon juice or whey. Cover and let sit 8-24 hours. Drain, rinse, and return to pot.
Add chicken or beef broth to cover. Tie fresh herbs in a bundle and add to the lentils. Press fresh garlic into the lentils. Heat to a gentle boil, then cover and simmer on low heat while doing the next step.
Brown venison over medium-low heat with the sherry. Add the meat and juice to the lentils (the meat will be somewhat rare still) and simmer for 30-60 minutes, stirring occasionally. Serve warm with cheese, sour cream, and salsa or fresh cut tomatoes.
Recipe by Jordana Heath