Venison and Red Lentil Casserole
2 h. 45 min.
- 46 ozs Venison (cubed)
- 3 Tbsps all-purpose flour
- 1 Tbsp Oil
- 2 onions (chopped)
- 2 carrots (chopped)
- 2 bay leaves
- ⅔ cup Red lentils
- ⅔ cup dry Red wine
- 4 cups Game stock
- 2 Tbsps butter
- 6 ozs Wild mushroom (or button mushrooms)
- To garnish
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.