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Venison and Red Lentil Casserole

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Venison and Red Lentil Casserole
1316
calories
Calories
0
Print
easy
Difficulty
2 h. 45 min.
Preparation
Nutritions
1 serving contains
Fat44.67 g
Saturated Fat Acids8.17 g
Protein110.21 g
Roughage8.4 g
Sugar added0 g
Calorie1,316
Carbohydrates/g88.39
Cholesterol/mg380.41
Vitamin A/mg743.81
Vitamin D/μg0
Vitamin E/mg0.19
Vitamin B₁/mg0.75
Vitamin B₂/mg2.03
Niacin/mg22.76
Vitamin B₆/mg0.12
Folate/μg25.58
Pantothenic acid/mg0.14
Biotin/μg2.68
Vitamin B₁₂/μg0.01
Vitamin C/mg11.72
Potassium/mg1,560.66
Calcium/mg101.64
Magnesium/mg91.88
Iron/mg18.57
Iodine/μg1.5
Zinc/mg9.2
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
46 ounces
Venison (cubed)
3 tablespoons
1 tablespoon
2
onions (chopped)
2
carrots (chopped)
2
cup
cup
4 cups
2 tablespoons
6 ounces
Wild mushroom (or button mushrooms)
To garnish
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Preparation

Preparation steps

Step 1/6
Heat the oven to 150°C (130° fan) 300°F gas 2.
Step 2/6
Toss the meat in the flour, salt and pepper.
Step 3/6
Heat the oil in a flameproof casserole dish and brown the meat in batches. Remove the meat and set aside.
Step 4/6
Add the onions and carrots to the casserole dish and cook for 5 minutes or until light golden brown. Add the venison to the dish with the bay leaves and lentils.
Step 5/6
Add the wine and stock and bring to a boil. Cover and cook in the oven for 2-2 1/2 hours until the meat is tender.
Step 6/6
Heat the butter in a frying pan and cook the mushrooms until golden. Place on top of the casserole and garnish with rosemary.

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