Venison Sausage and Green Lentil Stew

Name: Venison Sausage and Green Lentil Stew
Total time: 5400 s
Yield: 3 servings
Cuisine: American
Ingredients: 6 venison sausages; 2 small (or 1 large) carrot, peeled; 2 small (or 1 large) yellow onion, peeled; 2 stick celery; 2 cup green lentils; 3 slice bacon; 1 cup red wine; 3 cup beef stock, I used an OXO cube.; 1 dried bay leaf; 1 large fresh, ripe tomato

Celeste @celeste_xtina_C00K5

Essex

A stew from a recipe I used to make using portobello mushrooms, this kind of rich, meaty sauce is perfect for making venison sausages something extra special.

Celeste @celeste_xtina_C00K5

Essex

A stew from a recipe I used to make using portobello mushrooms, this kind of rich, meaty sauce is perfect for making venison sausages something extra special.

Saved

Ingredients

1 hour 30 mins

3 servings

6venison sausages
2 small(or 1 large) carrot, peeled
2 small(or 1 large) yellow onion, peeled
2 stickcelery
2 cupgreen lentils
3 slicebacon
1 cupred wine
3 cupbeef stock, I used an OXO cube.
1dried bay leaf
1 largefresh, ripe tomato

Saved

Steps

1 hour 30 mins

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.