Venison and Red Lentil Casserole
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
1316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,316 kcal | (63 %) | ||
| Protein | 110.21 g | (112 %) | ||
| Fat | 44.67 g | (39 %) | ||
| Carbohydrates | 88.39 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 743.81 mg | (92,976 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| 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 | (9 %) | ||
| Folate | 25.58 μg | (9 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 2.68 μg | (6 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 11.72 mg | (12 %) | ||
| Potassium | 1,560.66 mg | (39 %) | ||
| Calcium | 101.64 mg | (10 %) | ||
| Magnesium | 91.88 mg | (31 %) | ||
| Iron | 18.57 mg | (124 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 8.17 g | |||
| Cholesterol | 380.41 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
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
- 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
Preparation steps
1.
Heat the oven to 150°C (130° fan) 300°F gas 2.
2.
Toss the meat in the flour, salt and pepper.
3.
Heat the oil in a flameproof casserole dish and brown the meat in batches. Remove the meat and set aside.
4.
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.
5.
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.
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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