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

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Recipe author: EAT SMARTER

My cookbook

1316

calories

Calories

2 h. 45 min.

Preparation

easy

Difficulty

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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

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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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