Venison Sausage and Green Lentil Stew. Venison Sausage and Green Lentil Stew Celeste Essex. Transfer back into the pot with the remaining stew and add the venison sausage (already cooked) and the balsamic vingar. If needed, add more chicken broth.
Cover loosely with a lid and bring to a gentle. The Best Venison Sausage Stew Recipes on Yummly Heat butter in a large stockpot.
Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, venison sausage and green lentil stew. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Venison Sausage and Green Lentil Stew Celeste Essex. Transfer back into the pot with the remaining stew and add the venison sausage (already cooked) and the balsamic vingar. If needed, add more chicken broth.
Venison Sausage and Green Lentil Stew is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Venison Sausage and Green Lentil Stew is something that I’ve loved my entire life.
To get started with this 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 that.
The ingredients needed to make Venison Sausage and Green Lentil Stew:
- {Take 6 of venison sausages.
- {Take 2 small of (or 1 large) carrot, peeled.
- {Get 2 small of (or 1 large) yellow onion, peeled.
- {Make ready 2 stick of celery.
- {Prepare 2 cup of green lentils.
- {Get 3 slice of bacon.
- {Prepare 1 cup of red wine.
- {Take 3 cup of beef stock, I used an OXO cube..
- {Get 1 of dried bay leaf.
- {Make ready 1 large of fresh, ripe tomato.
Brown venison and sausage in batches and remove from the pot. Add thyme, salt, pepper, cumin, lentils, water, and beef broth. Green Lentil Stew with Sausage and Vegetables a nutritious and delicious flavor packed one pot dinner. And it may even bring a year of good luck to all who eat it!
Steps 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..
Loaded with fresh vegetables and finished with a sprinkling of herbs, feta cheese and bright lemon juice. 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. Lentil 's add substance to the to the dish, while bacon, mustard and fennel add a wonderful mix of flavour and depth. Sausage and puy lentil hotpot with prunes.
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