House of Jerky's products

8 cups chicken stock
1 carrot, finely diced
1 red bell pepper, finely diced
1 onion, finely diced
2 cloves of garlic
1 jalapeño, deseeded and finely diced
2 Tble fresh ginger
Grapeseed or pure olive oil for sautéing
Pinch of saffron
Zest of 2 lemons
3 Tble honey
Juice of 2 limes
1 1/2 cups depuy lentils (beluga lentils can be used also)
4 oz. (1 package of HOJ) venison jerky, finely sliced or chiffonade style
1/2 Tsp cardamom
1/ Tsp coriander seed
2 Tsp cumin seed
2 Tsp fresh cilantro chopped (for garni)
Sour cream (for garni)

Bring the chicken stock to a simmer Sauté the carrot, pepper, onion, garlic, jalapeño and ginger together until the vegetable start to be translucent. Add in the saffron, lemon zest, honey and lime juice and remove from the heat.

Toast the dry spices and then grind in a pestle or a electric coffee mill works well.

In a separate pan sauté the lentils in oil until they are hot to the touch and add in the venison jerky, add in the spices and vegetable and sauté for another minute, add in the chicken stock and simmer until the lentils are tender, approximately 20 minutes.

Garnish with chopped cilantro and sour cream
Serves 6

Posted on July 27th, 2009 by houseofjerkyjanie
Filed under: Recipes