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

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, venison sausage and green lentil stew. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Venison Sausage and Green Lentil Stew is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Venison Sausage and Green Lentil Stew is something which I’ve loved my whole life.

Italian Sausage Stew Best Recipes Australia. Venison Sausage, Lamb Liver and Mediterranean Veggie Stew. Add the onion and garlic to the pan and saute for two or three minutes until the onion is just softened.

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

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

The sausage's flavors are reinforced by adding more garlic and pepper to the soup itself, for pops of flavor. Pleasantly firm but creamy on the inside Switch the heat to high. Remove and discard the thyme sprigs. Venison Sausage: this easy venison sausage recipe will show you how to make venison sausages with braised 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.

Chef Sophie Wright shows us this simple venison sausage recipe. Get the recipe for Lentil Stew With Mustard Greens and Sausage. 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. Okay, you're really going to have to try not to judge a book by it's cover here.

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