Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, venison sausage and green lentil stew. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Venison Sausage and Green Lentil Stew Celeste Essex. Here is how you cook it. Ingredients of Venison Sausage and Green Lentil Stew. Transfer back into the pot with the remaining stew and add the venison sausage (already cooked) and the balsamic vingar.
Venison Sausage and Green Lentil Stew is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Venison Sausage and Green Lentil Stew is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 6 venison sausages
- Get 2 small (or 1 large) carrot, peeled
- Make ready 2 small (or 1 large) yellow onion, peeled
- Make ready 2 stick celery
- Get 2 cup green lentils
- Take 3 slice bacon
- Take 1 cup red wine
- Prepare 3 cup beef stock, I used an OXO cube.
- Take 1 dried bay leaf
- Take 1 large fresh, ripe tomato
Pour in the lentils and stir, then cover with the port and stock and bring to the boil. Stir in the redcurrant jelly and serve with sprinkled parsley. Add the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender.
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 the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Vegan sausage casserole with lentils and farro - this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying. This vegan sausage casserole with lentils and farro is a regular on my meal rotation; particularly during the colder months.
So that’s going to wrap this up with this special food venison sausage and green lentil stew recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
