Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, venison sausage and green lentil stew. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Venison Sausage and Green Lentil Stew is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Venison Sausage and Green Lentil Stew is something that I’ve loved my whole life. They are fine and they look wonderful.
Looking for the perfect Venison Sausage and Green Lentil Stew recipe? look no further! We provide you only the perfect Venison Sausage and Green Lentil Stew recipe here, we also have wide variety of healthy tips and recipes to try. Learn how to make Venison Sausage and Green Lentil Stew with us, we hope you enjoy your stay, thank you and good luck. 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.
To get started with this recipe, we have to prepare a few components. 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:
- Prepare 6 venison sausages
- Prepare 2 small (or 1 large) carrot, peeled
- Take 2 small (or 1 large) yellow onion, peeled
- Get 2 stick celery
- Make ready 2 cup green lentils
- Prepare 3 slice bacon
- Take 1 cup red wine
- Take 3 cup beef stock, I used an OXO cube.
- Make ready 1 dried bay leaf
- Make ready 1 large fresh, ripe tomato
Heat butter in a large stockpot. Brown venison and sausage in batches and remove from the pot. Add thyme, salt, pepper, cumin, lentils, water, and beef broth. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock).
Instructions 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.
Add thyme, salt, pepper, cumin, lentils, water, and beef broth. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Cover loosely with a lid and bring to a gentle. The Best Venison Sausage Stew Recipes on Yummly Thm S, Low Carb, Hearty Sausage Stew, Bean And Sausage Stew.
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