Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 1316 kcal | (66%) | |
| Protein | 110 g | (220%) | |
| Fat | 45 g | (56%) | |
| Carbohydrates | 88 g | (34%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 8 g | (27%) |
Recipe author: EAT SMARTER
Ingredients
For servings
| 46 ounces | Venison cubed |
| 3 tablespoons | All purpose flour |
| salt | |
| peppers | |
| 1 tablespoon | Oil |
| 2 | onions chopped |
| 2 | carrots chopped |
| 2 | bay leaves |
| ⅔ cups | Red lentils |
| ⅔ cups | dry Red wine |
| 4 cups | Game stock |
| 2 tablespoons | butter |
| 6 ounces | Wild mushroom (or button mushrooms) |
To garnish
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Directions
1 Heat the oven to 150°C (130° fan) 300°F gas 2.
2 Toss the meat in the flour, salt and pepper.
3 Heat the oil in a flameproof casserole dish and brown the meat in batches. Remove the meat and set aside.
4 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.
5 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.
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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