Servings per Recipe
6
Nutrition Facts
Calories
: 110
Fat
: 1
g
Sodium
: 310
mg
Total carbohydrate
: 12
g
Fiber
: 4
g
Protein
: 12
g
Ingredients
½ pound ground venison
½ Tablespoon oil
¼ cup diced onion
¼ cup diced carrots
¼ cup diced celery
1 clove garlic, minced
1 (15-oz) can diced tomatoes
1 (15-oz) can reduced-sodium beef broth
¼ cup dry brown lentils
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
2 cups shredded cabbage
Preparation
Wash hands with soap and water.
Gently rub produce under cold running water. Cut and prepare vegetables according to each ingredient's instructions.
To a 3-quart pot over medium heat, add ground venison, oil, and onion. Cook, breaking meat into small pieces, until meat is browned.
Add carrots, celery, and garlic. Cook, stirring occasionally, for 2-3 minutes.
Stir in tomatoes (with juices), broth, lentils, Italian seasoning, and black pepper.
Bring to a boil. Add lid and reduce heat to a simmer. Cook 15-20 minutes or until lentils are almost tender, stirring occasionally.
Stir in cabbage. Cover pot with lid and simmer 5-10 minutes, or until cabbage and lentils are tender.
Refrigerate leftovers within 2 hours. Eat leftovers within 4 days.
Note
- If venison is ground with added fat, do not add oil in recipe. Drain any excess fat and return meat to pan.
- Recipe can be prepared with ground turkey, chicken, pork, beef, or meatless crumbles if venison is not available.
- Recipe developed and shared by Hunters Feeding Illinois.