Venison Sausage and Green Lentil Stew
Venison Sausage and Green Lentil Stew

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, venison sausage and green lentil stew. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Venison Sausage and Green Lentil Stew is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Venison Sausage and Green Lentil Stew is something which I have loved my entire life. They are fine and they look wonderful.

Homemade Lentil Soup Recipe With Sausage Italian Sausage Stew Best Recipes Australia. Find out how to make sausage stew with root vegetables and green lentils today at Tesco Real Food.

To begin with this particular recipe, we must first prepare a few ingredients. You can have venison sausage and green lentil stew using 10 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Venison Sausage and Green Lentil Stew:
  1. Make ready 6 venison sausages
  2. Take 2 small (or 1 large) carrot, peeled
  3. Take 2 small (or 1 large) yellow onion, peeled
  4. Prepare 2 stick celery
  5. Take 2 cup green lentils
  6. Get 3 slice bacon
  7. Take 1 cup red wine
  8. Prepare 3 cup beef stock, I used an OXO cube.
  9. Take 1 dried bay leaf
  10. Take 1 large fresh, ripe tomato

Remove and discard the thyme sprigs. This Venison Stew is that recipe for me right now. Proud of my husband for providing for our family. Ingredients Needed to Make Venison Stew: Venison- we used tenderloin, but you can also use I love your additions, especially the turmeric and lentils.

Instructions to make Venison Sausage and Green Lentil Stew:
  1. Heat up your oven to 220C.
  2. Chop all the vegetables to roughly the same size dice, about a half inch/1 cm in size.
  3. Put the lentils in a saucepan and cover them in enough water to cover them by about an inch, bring them to the boil and boil them for ten minutes.
  4. Heat the oil in a casserole dish/ dutch oven/ cast iron Creuset .
  5. Brown off the sausages for about five minutes, turning them round to get them browned evenly, then remove them to a plate.
  6. Fry bacon pieces until browned, then remove them too.
  7. Add the vegetables to the casserole dish and saute them until they are softened.
  8. Put the bacon back in, then pour in the wine. Reduce the wine until there is hardly any left and there is little smell of alcohol.
  9. Add the beef stock and the bay leaf, along with the sausages and the lentils (with the water they have been boiled in…it's got flavour)
  10. Put the lid on the casserole dish and put it into the oven to cook for 1 hour.
  11. Chop the tomato into half inch/ 1cm dice just before the casserole is finished cooking.
  12. Carefully take the casserole dish out of the oven, remove the lid and discard the bay leaf.
  13. Season with salt and ground black pepper, and stir in the fresh tomato.
  14. Serve. I like to serve this with butter-braised cabbage and baked potatoes.

Thank you for taking the time to. Venison Sausage: this easy venison sausage recipe will show you how to make venison sausages with braised lentils. Chef Sophie Wright shows us this simple venison sausage recipe. Lentil & Sausage Stew is a fast and easy soup bursting with flavor and chock full of good-for-you vegetables! Plus it freezes well for later.

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