Recipe by HilaryM
"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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venison, cut into cubes
full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)
1 1/2 teaspoons
red onions, chopped
beluga lentils, soaked in water
pearl onions, peeled
1 1/2 cups
Really good, but took a while
* Percent Daily Values are based on a 2,000 calorie diet.
Hilary's Wild Venison Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 139
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