Venison and Red Lentil Casserole

Name: Venison and Red Lentil Casserole
Total time: 2 h 45 min
Yield: 4
Ingredients: 46 ounces Venison (cubed); 3 tablespoons All purpose flour; salt; peppers; 1 tablespoon Oil; 2 onions (chopped); 2 carrots (chopped); 2 bay leaves; 0.667 cup Red lentils; 0.667 cup dry Red wine; 4 cups Game stock; 2 tablespoons butter; 6 ounces Wild mushroom (or button mushrooms); rosemary

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Health Score:

5,8 / 10

Difficulty:

easy

Difficulty

Preparation:

2 h. 45 min.

Preparation

Calories:

1316

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,316 kcal	(63 %)
Protein	110.21 g	(112 %)
Fat	44.67 g	(39 %)
Carbohydrates	88.39 g	(59 %)
Sugar added	0 g	(0 %)
Roughage	8.4 g	(28 %)

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more nutritional values

Vitamin A	743.81 mg	(92,976 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.19 mg	(2 %)
Vitamin B₁	0.75 mg	(75 %)
Vitamin B₂	2.03 mg	(185 %)
Niacin	22.76 mg	(190 %)
Vitamin B₆	0.12 mg	(9 %)
Folate	25.58 μg	(9 %)
Pantothenic acid	0.14 mg	(2 %)
Biotin	2.68 μg	(6 %)
Vitamin B₁₂	0.01 μg	(0 %)
Vitamin C	11.72 mg	(12 %)
Potassium	1,560.66 mg	(39 %)
Calcium	101.64 mg	(10 %)
Magnesium	91.88 mg	(31 %)
Iron	18.57 mg	(124 %)
Iodine	1.5 μg	(1 %)
Zinc	9.2 mg	(115 %)
Saturated fatty acids	8.17 g
Cholesterol	380.41 mg

Author of this recipe:

EAT SMARTER

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carrot

Ingredients

for

servings

Ingredients: 46 ounces
Venison (cubed); 3 tablespoons
All purpose flour; salt; peppers; 1 tablespoon
Oil; 2
onions (chopped); 2
carrots (chopped); 2
bay leaves; ⅔ cup
Red lentils; ⅔ cup
dry Red wine; 4 cups
Game stock; 2 tablespoons
butter; 6 ounces
Wild mushroom (or button mushrooms)

To garnish: rosemary

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Preparation steps

Heat the oven to 150°C (130° fan) 300°F gas 2.

Toss the meat in the flour, salt and pepper.

Heat the oil in a flameproof casserole dish and brown the meat in batches. Remove the meat and set aside.

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.

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.

Heat the butter in a frying pan and cook the mushrooms until golden. Place on top of the casserole and garnish with rosemary.