Venison Sausage and Green Lentil Stew

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. Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce This stew was delicious! I did let it cook practically all afternoon before adding the veggies - in order to make the deer meat extremely tender.

Lots of green vegetables, a light broth and slow-cooked venison bobbing around happily. Everything in this stew tastes of itself, which is a common. The sausage's flavors are reinforced by adding more garlic and pepper to the soup itself, for pops of flavor. You can have Venison Sausage and Green Lentil Stew using 10 ingredients and 14 steps. Here is how you cook it.

Ingredients of Venison Sausage and Green Lentil Stew

1. It's 6 of venison sausages.
2. You need 2 small of (or 1 large) carrot, peeled.
3. Prepare 2 small of (or 1 large) yellow onion, peeled.
4. Prepare 2 stick of celery.
5. You need 2 cup of green lentils.
6. It's 3 slice of bacon.
7. It's 1 cup of red wine.
8. It's 3 cup of beef stock, I used an OXO cube..
9. You need 1 of dried bay leaf.
10. It's 1 large of fresh, ripe tomato.

Pleasantly firm but creamy on the inside, Beluga lentils (also But you can absolutely use regular green or brown lentils instead. Just know that they will fall apart, making the soup smoother. Make this Venison Slow Cooker Stew when you need something warming Then make this Venison Slow Cooker Stew. I love to hunt but have never acquired the flavor for venison, other then jerky or sausages, but when I saw your recipe for venison stew I was intrigued.

Venison Sausage and Green Lentil Stew step by step

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..

Find out how to make sausage stew with root vegetables and green lentils today at Tesco Real Food. Transfer the sausages to the casserole pan with the lentils, tomatoes, chicken stock and rosemary. Give everything a good stir, then cover and bring to a gentle simmer. Add the broth, mustard greens, sweet potatoes, lentils, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Bring to a boil, reduce heat, and simmer, partially covered, stirring.