Recipe of Favorite Venison Sausage and Green Lentil Stew

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, venison sausage and green lentil stew. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Venison Sausage and Green Lentil Stew is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Venison Sausage and Green Lentil Stew is something that I have loved my whole life.

To get started with this particular 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:

1. Get venison sausages
2. Take (or 1 large) carrot, peeled
3. Get (or 1 large) yellow onion, peeled
4. Make ready celery
5. Make ready green lentils
6. Make ready bacon
7. Prepare red wine
8. Prepare beef stock, I used an OXO cube.
9. Make ready dried bay leaf
10. Take fresh, ripe tomato

Steps 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.

So that’s going to wrap this up for this special food venison sausage and green lentil stew recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!