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Venison Medallions with Lentils

1 cup dried brown lentils
2 1/2 teaspoons vegetable oil
2 tablespoons finely chopped shallots
2 tablespoons finely chopped carrots
2 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
1/4 cup chicken stock or canned broth
1 tablespoon low-sodium soy sauce

1 pound boneless venison loin, cut into 8 medallions, about 1/2 inch thick
1 tablespoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh parsley

Cook lentils in medium pot of boiling water until tender, about 15
minutes. do not overcook. Drain. Heat vegetable oil in large
heavy non-stick skillet over low heat. Add shallots, carrot, garlic
ad ginger and saute until tender, about 6 minutes. Stir in lentils.
Add chicken stock and soy and heat through, season with pepper.
Cover and remove from heat.

Pat venison dry, if necessary. Combine coriander, salt and pepper
in a small bowl. sprinkle both sides of venison with dry mixture.

heat heavy large non-stick skillet over medium high heat. Brush
skillet with 1/2 teaspoon of oil. Add half of venison and saute
to desired doneness, cooking about 1 minute per side for medium-rate
and shaking pan to prevent sticking. do not overcook or meat will
be dry. Transfer to platter to keep warm. Repeat with remaining
meat. Transfer to platter. Add lentil mixture to skillet stir
until heated through, scraping up brown bits.

Divide lentils among 4 warm plates and arrange 2 medallions on each
plate. garnish with parsley and serve.


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