Venison and Red Lentil Casserole
2 h. 45 min.
1 serving contains
|Saturated Fat Acids||8.17 g|
|Sugar added||0 g|
Recipe author: EAT SMARTER
for 4 servings
- 46 ounces
- 3 tablespoons
- 1 tablespoon
- ⅔ cup
- ⅔ cup
dry Red wine
- 4 cups
- 2 tablespoons
- 6 ounces
Wild mushroom (or button mushrooms)
- To garnish
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.