Subj : St. Hilary 14
To   : All
From : Dave Drum
Date : Sat Feb 27 2021 12:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hilary's Wild Venison Casserole
 Categories: Game, Wine, Herbs, Vegetables
      Yield: 4 Servings
 
      2 lb Venison; in cubes
    3/4 c  Full-bodied red wine
      2 tb Olive oil
  1 1/2 ts Seasoned salt
      1 ts Allspice berries
      4 cl Pickled garlic
      1 tb Olive oil
      4    Red onions; chopped
      1 c  Beluga lentils; soaked in
           - water
      8 oz Pearl onions; peeled
  1 1/2 c  Chopped carrots
 
  Place the venison cubes into a large resealable bag. Add
  the red wine, 2 tablespoons of olive oil, seasoned salt,
  allspice berries and pickled garlic. Seal the bag and
  turn to distribute the ingredients. Refrigerate overnight
  to marinate.
  
  Set the oven @ 325ºF/165ºC.
  
  Heat 1 tablespoon of olive oil in a Dutch oven over
  medium-high heat. Add the red onions; cook and stir for a
  few minutes. Add the venison and continue cooking until
  it is browned. Pour in the marinade from the bag and
  allow to simmer over low heat while you prepare the
  lentils.
  
  Rinse the lentils and place in a saucepan. Fill with
  enough water to cover the lentils by at least 1 inch.
  Cook until almost tender, about 20 minutes. Drain and
  transfer the lentils to the Dutch oven. Add the pearl
  onions and carrot chunks and cover with a lid.
  
  Bake in the preheated oven until the venison is very
  tender, about 1 hour.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The meal is not over when I'm full. The meal is over when I hate myself.
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