Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, venison sausage and green lentil stew. It is 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 well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Venison Sausage and Green Lentil Stew is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Make ready venison sausages
- Make ready (or 1 large) carrot, peeled
- Prepare (or 1 large) yellow onion, peeled
- Make ready celery
- Get green lentils
- Get bacon
- Make ready red wine
- Prepare beef stock, I used an OXO cube.
- Get dried bay leaf
- Get 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 is going to wrap this up with this special food venison sausage and green lentil stew recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
