Hilary's Wild Venison Casserole

590 mins (prep 20, cooking 90)
14 ingredients
4 servings
I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.

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Serving Size (76.61 g)
Servings 4
Amount per Serving
Calories 145.97 Calories from Fat 104.94
% Daily Value *
Total Fat 11.66g 71.78%
Saturated Fat 1.68g 33.65%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 915.17mg 152.53%
Total Carbohydrate 9.63g 12.83%
Dietary Fiber 3.0 g 48.02%
Sugars 0.07 g %
Protein 2.44g 19.49%
Vitamin A 313.25IU% Vitamin C 7.94mg%
Calcium 32.65mg% Iron 1.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
venison, full-bodied red wine, allspice berries, pickled garlic, red onions, beluga lentils, chopped carrots