This full-flavored recipe is adapted from one of Philippe Boulot’s, now at the Heathman Hotel in Portland, Oregon. The combination of lentils and meat is a perfect example of how to combine meat and legumes in a single dish.
2tablespoons finely chopped shallots
2tablespoons finely chopped carrot
¼cupChicken Broth, homemade, or reduced-sodium canned broth, fat skimmed
1tablespoonlow-sodium soy sauce
1poundboneless venisonloin, cut into 8 medallions about ⅓-inch thick
¼teaspoon Freshly ground black pepper
Fresh cilantro or parsley leaves, for garnish
Cook the lentils in boiling water until tender, about 15 minutes. (Do not overcook.) Drain. Heat 2teaspoons of the vegetable oil in a large nonstick skillet over low heat. Add chopped shallots, carrot, garlic, and ginger and cook, stirring, until tender, about 5 minutes. Add the lentils, broth, and soy sauce and heat through. Keep warm over low heat.
Pat venison dry, if necessary, with paper towels. Combine the coriander, salt, and pepper in a small bowl. Sprinkle lightly over both sides of the venison medallions.
Heat a large nonstick skillet over medium-high heat. Brush the skillet with the remaining ½teaspoon vegetable oil. Add half the venison and quickly cook 1 to 1½ minutes per side for medium-rare. Shake the pan to prevent sticking. Do not overcook or the venison will be dry. Transfer to a platter, repeat with the remaining medallions, and transfer to the platter. Add the lentils to the same skillet and stir to scrape up any browned bits, until the lentils are heated through. Add any juices from the platter of venison medallions.
Divide the lentils among 4 warmed serving plates. Place 2 medallions on each plate. Garnish with cilantro or parsley.