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Venison and Red Lentil Casserole

Recipe author: EAT SMARTER
Venison and Red Lentil Casserole
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1316
calories
Calories
2 h. 45 min.
Preparation
easy
Difficulty

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 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.