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Venison and Red Lentil Casserole

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Venison and Red Lentil Casserole
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
1316
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie1,316 kcal(63 %)
Protein110.21 g(112 %)
Fat44.67 g(39 %)
Carbohydrates88.39 g(59 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A743.81 mg(92,976 %)
Vitamin D0 μg(0 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁0.75 mg(75 %)
Vitamin B₂2.03 mg(185 %)
Niacin22.76 mg(190 %)
Vitamin B₆0.12 mg(10 %)
Folate25.58 μg(9 %)
Pantothenic acid0.14 mg(2 %)
Biotin2.68 μg(6 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C11.72 mg(12 %)
Potassium1,560.66 mg(39 %)
Calcium101.64 mg(10 %)
Magnesium91.88 mg(31 %)
Iron18.57 mg(124 %)
Iodine1.5 μg(1 %)
Zinc9.2 mg(131 %)
Saturated fatty acids8.17 g
Cholesterol380.41 mg
Recipe author: EAT SMARTER
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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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