Games Steaks with Lentil Ragout

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Games Steaks with Lentil Ragout
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Health Score:
Health Score
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
624
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie624 kcal(30 %)
Protein48.8 g(50 %)
Fat31.44 g(27 %)
Carbohydrates31.38 g(21 %)
Sugar added0 g(0 %)
Roughage7.25 g(24 %)
Vitamin A775.93 mg(96,991 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.87 mg(79 %)
Niacin11.97 mg(100 %)
Vitamin B₆0.27 mg(19 %)
Folate100.67 μg(34 %)
Pantothenic acid0.59 mg(10 %)
Biotin2.35 μg(5 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C12.19 mg(13 %)
Potassium846.33 mg(21 %)
Calcium77.46 mg(8 %)
Magnesium64.86 mg(22 %)
Iron8.97 mg(60 %)
Iodine0.75 μg(0 %)
Zinc4.66 mg(58 %)
Saturated fatty acids11.74 g
Cholesterol184.49 mg
Author of this recipe:
How healthy are the main ingredients?
garliccarrotAppleparsleyCranberry

Ingredients

for
4
Ingredients
1 tablespoon
1 cup
Bacon (finely diced)
3 cloves
garlic (finely diced)
1
onion (finely diced)
2
carrots (finely diced)
1 cup
Lentils (soaked overnight in cold water)
1
2 ½ cups
¼ cup
1 tablespoon
dried marjoram
2 tablespoons
1
Apple (cut into wedges)
1 tablespoon
Oil (for frying)
1 tablespoon
butter (for frying)
18 ounces
boneless venison saddle (cut into equal sized pieces and flattened slightly)
1 sprig
1 sprig
cup
1 tablespoon
chopped parsley
2 tablespoons

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Heat the oil in a saucepan, add the bacon and diced vegetables and fry for approx. 2 minutes. Add the soaked lentils and bay leaf, fry together briefly then deglaze with a little stock. Simmer for 20-25 minutes, repeatedly adding stock and allowing it to evaporate, until the lentils are cooked. Finally, season to taste with balsamic vinegar, ground black pepper, salt and marjoram.
3.
Heat the butter and gently fry the apple wedges for 2-4 minutes.
4.
Heat the oil and butter in an oven-proof frying pan and sear the venison steaks with the thyme and rosemary. Transfer to the oven and cook for 6-8 minutes; the meat should still be pink in the centre. Remove the steaks from the pan and deglaze the pan with red wine. Reduce briefly then strain the juices. Season to taste and drizzle over the steaks.
5.
Stir the parsley through the lentils and arrange on plates. Top with the steaks and serve garnished with apple wedges and cranberries.