Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, venison sausage and green lentil stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Venison Sausage and Green Lentil Stew is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Venison Sausage and Green Lentil Stew is something which I have loved my whole life.
To get started with this recipe, we must 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 it.
The ingredients needed to make Venison Sausage and Green Lentil Stew:
- Make ready 6 venison sausages
- Take 2 small (or 1 large) carrot, peeled
- Take 2 small (or 1 large) yellow onion, peeled
- Prepare 2 stick celery
- Take 2 cup green lentils
- Take 3 slice bacon
- Get 1 cup red wine
- Get 3 cup beef stock, I used an OXO cube.
- Make ready 1 dried bay leaf
- Prepare 1 large fresh, ripe tomato
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.
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 sure you can make this at home. There’s gonna be interesting food at 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!
