Venison and Lentil Ragout

• 1 pound boneless venison in 1-inch cubes
• 1/4 cup balsamic vinegar
• 4 tablespoons olive oil
• 1 cup chopped onions
• 2 cups small mushrooms, quartered
• 1/2 cup chopped carrot
• 2 cloves garlic, minced
• 1 cup dry red wine
• 2 1/2 cups water
• 1 teaspoon dried thyme
• Freshly ground black pepper
• 1 1/2 cups lentils
• 1/2 cup beef stock
• Salt

1. Mix the venison with the vinegar and two tablespoons of the olive oil.
2. Allow to marinate for two hours.
3. Heat two tablespoons of the olive oil in a heavy casserole.
4. Add the onion, saute until it begins to soften, then add the mushrooms and carrot and saute about six minutes longer.
5. Stir in the garlic.
6. Add the wine, water, thyme, pepper, lentils and the venison with the marinade.
7. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender.
8. Stir in the beef stock and continue to cook about 20 minutes longer, until the stock is absorbed.
9. Season to taste with salt and serve.

cubes, balsamic vinegar, olive oil, onions, mushrooms, carrot, garlic, red wine, water, thyme, freshly ground black pepper, lentils, beef stock, salt

Taken from cooking.nytimes.com/recipes/2643 (may not work)