Hey everyone, I hope you are having an amazing 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 little bit unique. This is gonna smell and look delicious.
Venison Sausage and Green Lentil Stew Celeste Essex. We provide you only the perfect Venison Sausage and Green Lentil Stew recipe here, we also have wide variety of healthy tips and recipes to try. Learn how to make Venison Sausage and Green Lentil Stew with us, we hope you enjoy your stay, thank you and good luck. 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 popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Venison Sausage and Green Lentil Stew is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have venison sausage and green lentil stew using 10 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Venison Sausage and Green Lentil Stew:
- Make ready 6 venison sausages
- Prepare 2 small (or 1 large) carrot, peeled
- Get 2 small (or 1 large) yellow onion, peeled
- Take 2 stick celery
- Get 2 cup green lentils
- Take 3 slice bacon
- Take 1 cup red wine
- Take 3 cup beef stock, I used an OXO cube.
- Make ready 1 dried bay leaf
- Get 1 large fresh, ripe tomato
Brown venison and sausage in batches and remove from the pot. Add thyme, salt, pepper, cumin, lentils, water, and beef broth. 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.
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.
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. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Slow Cooker Recipe Round up - Slow Cooker Sausage Stew. Lentil 's add substance to the to the dish, while bacon, mustard and fennel add a wonderful mix of flavour and depth.
So that’s going to wrap this up for this exceptional food venison sausage and green lentil stew recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
