Venison and red lentil casserole 

Venison and red lentil casserole

(0)

Calories:1316 kcal
Difficulty:easy
Preparation:165 min
Ready in:165 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories1316 kcal(66%)
Protein110 g(220%)
Fat45 g(56%)
Carbohydrates88 g(34%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe author: EAT SMARTER

Ingredients

For servings

46 ouncesVenison cubed
3 tablespoonsAll purpose flour
salt
peppers
1 tablespoonOil
2onions chopped
2carrots chopped
2bay leaves
⅔ cupsRed lentils
⅔ cupsdry Red wine
4 cupsGame stock
2 tablespoonsbutter
6 ouncesWild mushroom (or button mushrooms)
To garnish
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Directions

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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