Rate

Comment

Save

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

Average: 0 (0 votes)

(0 votes)

Rate recipe

1316

calories

Calories

My cookbook

easy

Difficulty

2 h. 45 min.

Preparation

Nutritions

1 serving contains

Fat	44.67 g
Saturated Fat Acids	8.17 g
Protein	110.21 g
Roughage	8.4 g
Sugar added	0 g
Calorie	1,316

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	88.39
Cholesterol/mg	380.41
Vitamin A/mg	743.81
Vitamin D/μg	0
Vitamin E/mg	0.19
Vitamin B₁/mg	0.75
Vitamin B₂/mg	2.03
Niacin/mg	22.76
Vitamin B₆/mg	0.12
Folate/μg	25.58
Pantothenic acid/mg	0.14
Biotin/μg	2.68
Vitamin B₁₂/μg	0.01
Vitamin C/mg	11.72
Potassium/mg	1,560.66
Calcium/mg	101.64
Magnesium/mg	91.88
Iron/mg	18.57
Iodine/μg	1.5
Zinc/mg	9.2

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

46 ounces

Venison (cubed)

3 tablespoons

1 tablespoon

onions (chopped)

carrots (chopped)

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

print shopping list

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.

show all preparation steps