Sautéed Venison Medallions with Lentils

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

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.

Ingredients

  • 1 cup dried lentils
  • teaspoons vegetable oil
  • 2 tablespoons</

Method

  • Cook the lentils in boiling water until tender, about 15 minutes. (Do not overcook.) Drain. Heat 2 teaspoons 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