Lentil & Beaver Ham Stew
If we haven’t given you enough reason to cure a beaver ham, here’s one more. This stew is rich and hearty from the smoked beaver ham, and comes together quickly for an easy weeknight dinner.
Lentil & Beaver Ham Stew
Prep time: 1 hour
Serves: 4
Ingredients
2 stalks celery, deribbed, finely diced
½ onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled, finely diced
1 bay leaf
2 tbsp duck fat
1 quart stock (we use beaver, waterfowl, or venison)
1 beaver ham bone
1-1 ½ cup leftover beaver ham, roughly chopped
1 cup dried lentils
½ tsp dried oregano
Method
Sweat the onions, garlic, celery, oregano and carrots with the duck fat over low heat until almost tender, about 15-20 minutes. Add beaver ham, ham bone and stock. Bring to a simmer and cook for 10 minutes. Add lentils and cook for 30-45 more minutes until lentils are tender. Season with salt and pepper. Serve with warm crusty bread and a simple green salad.
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