Photo: Gabriel Gurrola
Wild Venison Casserole.
12 ingredients
Serves 6
openrecipes
Venison marinated in red wine and olive oil and slow-cooked with Black Beluga Lentils.
Estimated Nutrition (whole recipe, rough)
501
Calories
41g
Protein
18g
Fat
41g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Red Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg cubed venison (I get mine from a Farmers' Market)
- 200g Black Beluga Lentils
- 2 large red onions.
- 4 carrots, cleaned and cut in chunks.
- For the Marinade:
- 1/4 bottle full flavoured red wine (or enough to really soak your quantity of venison, which should sit in the wine, not above it or it won't marinate well).
- 100mls olive oil.
- 1/2 tsp. salt (preferably sea salt)
- Freshly ground black pepper.
- 1 tsp. Allspice berries, cracked, or 1/2 tsp. ground allspice.
- 1 tbsp. pickled garlic cloves, quartered. (these aren't as strong as fresh garlic).
- 1 tsp. marjoram.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes