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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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Difficulty:

easy

Difficulty

Preparation:

2 h. 45 min.

Preparation

Calories:

1316

calories

Calories

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	1,316 kcal	(63 %)	more
Protein	110.21 g	(112 %)	more
Fat	44.67 g	(39 %)	more
Carbohydrates	88.39 g	(59 %)	more
Sugar added	0 g	(0 %)	more
Roughage	8.4 g	(28 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	743.81 mg	(92,976 %)
Vitamin D	0 μg	(0 %)	more
Vitamin E	0.19 mg	(2 %)
Vitamin B₁	0.75 mg	(75 %)
Vitamin B₂	2.03 mg	(185 %)
Niacin	22.76 mg	(190 %)
Vitamin B₆	0.12 mg	(10 %)
Folate	25.58 μg	(9 %)	more
Pantothenic acid	0.14 mg	(2 %)
Biotin	2.68 μg	(6 %)	more
Vitamin B₁₂	0.01 μg	(0 %)	more
Vitamin C	11.72 mg	(12 %)
Potassium	1,560.66 mg	(39 %)	more
Calcium	101.64 mg	(10 %)	more
Magnesium	91.88 mg	(31 %)	more
Iron	18.57 mg	(124 %)	more
Iodine	1.5 μg	(1 %)	more
Zinc	9.2 mg	(131 %)	more
Saturated fatty acids	8.17 g
Cholesterol	380.41 mg		more

Recipe author: EAT SMARTER

My cookbook

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

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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.