Venison ragoût
Serves: 4
Time to make: 7 hrs 15 mins
Hands-on time: 15 mins
Ingredients
- spray oil
- 500g venison medallions or cubes
- 2 tablespoons flour
- 3 cloves garlic, finely chopped or crushed
- 2 onions, finely sliced
- ½ cup green lentils, rinsed, drained
- 1 bouquet garni
- 330ml beer
- 1 tablespoon Worcestershire sauce
- ½ cup fresh parsley, chopped
- 2 cups button mushrooms, sliced
- 2 leeks, sliced
- 2 cups salt-reduced liquid beef stock
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Instructions
1 Heat a frying pan with a little oil spray and brown venison in batches. Add meat to the slow cooker with flour and toss to coat evenly.
2 Wipe pan and add a little oil spray. Cook garlic and onions until soft. Add to slow cooker.
3 Add the remaining ingredients – adding stock last. Stir well. Cook on low for 6-7 hours.
Serving suggestion
Serve with fresh parsley and crusty bread.
Variations
See also our fabulous Venison Casserole
Nutrition Info (per serve)
-
Calories 329 cal
-
Kilojoules 1380 kJ
-
Protein 39 g
-
Total fat 5 g
-
Saturated fat 1 g
-
Carbohydrates 25 g
-
Sugar 10 g
-
Dietary fibre 7 g
-
Sodium 570 mg
-
Calcium 110 mg
-
Iron 9.5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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