Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, venison sausage and green lentil stew. One of my favorites. This time, I will 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 foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Venison Sausage and Green Lentil Stew is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have venison sausage and green lentil stew using 10 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Venison Sausage and Green Lentil Stew:
- Prepare venison sausages
- Make ready (or 1 large) carrot, peeled
- Prepare (or 1 large) yellow onion, peeled
- Get celery
- Make ready green lentils
- Get bacon
- Get red wine
- Make ready beef stock, I used an OXO cube.
- Prepare dried bay leaf
- Take fresh, ripe tomato
Steps to make Venison Sausage and Green Lentil Stew:
- Heat up your oven to 220C.
- Chop all the vegetables to roughly the same size dice, about a half inch/1 cm in size.
- 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.
- Heat the oil in a casserole dish/ dutch oven/ cast iron Creuset .
- Brown off the sausages for about five minutes, turning them round to get them browned evenly, then remove them to a plate.
- Fry bacon pieces until browned, then remove them too.
- Add the vegetables to the casserole dish and saute them until they are softened.
- 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.
- 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)
- Put the lid on the casserole dish and put it into the oven to cook for 1 hour.
- Chop the tomato into half inch/ 1cm dice just before the casserole is finished cooking.
- Carefully take the casserole dish out of the oven, remove the lid and discard the bay leaf.
- Season with salt and ground black pepper, and stir in the fresh tomato.
- Serve. I like to serve this with butter-braised cabbage and baked potatoes.
So that’s going to wrap it up with this exceptional food venison sausage and green lentil stew recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
