Venison and Lentil Ragout

• 1 pack Silver Fern Farms Venison Diced
• 1/4 cup balsamic vinegar
• 2 Tbsp olive oil
• 1 onion, chopped
• 200g white mushrooms, chopped
• 1 carrot, chopped
• 3 garlic cloves, minced
• 2 cups vegetable stock
• 1 cup red wine, or substitute water
• 1 tsp thyme, dried
• 1 cup green French lentils, rinsed

Method

Remove Silver Fern Farms Venison Diced from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Put crock pot on high setting, add olive oil.

Pat dry venison, season with salt and pepper.

Add venison to crock pot and brown on all sides, letting a crust form, about 10 mins.

Reduce heat to medium, add carrot, garlic, onion and mushrooms. Sauté for 5 mins.

Add wine, scrape the bottom of the pan to remove the crust formed on the bottom of the pan.

Add remaining ingredients, turn crock pot to lowest setting, stir, cover and let cook for 4.5 hours.

Serve with crusty bread, mashed potatoes or pan-fried cabbage.