Venison and Red Lentil Casserole

Name: Venison and Red Lentil Casserole
Total time: 2 h 45 min
Yield: 4
Ingredients: 46 ozs Venison (cubed); 3 Tbsps all-purpose flour; salt; peppers; 1 Tbsp 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 Tbsps butter; 6 ozs Wild mushroom (or button mushrooms); rosemary

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Difficulty:

easy

Difficulty

Preparation:

2 h. 45 min.

Preparation

Ingredients

for

servings

Ingredients: 46 ozs Venison (cubed); 3 Tbsps all-purpose flour; salt; peppers; 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: rosemary

How healthy are the main ingredients?

salt onion carrot 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.