Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, venison sausage and green lentil stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Venison Sausage and Green Lentil Stew is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Venison Sausage and Green Lentil Stew is something that I’ve loved my whole life. They’re nice and they look fantastic.
THM S, Low CarbOh Sweet Mercy. diced tomatoes, salt, pepper, venison sausage, onion, cabbage. The sausage's flavors are reinforced by adding more garlic and pepper to the soup itself, for pops of flavor. Pleasantly firm but creamy on the inside, Beluga lentils (also But you can absolutely use regular green or brown lentils instead.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Make ready 6 venison sausages
- Make ready 2 small (or 1 large) carrot, peeled
- Prepare 2 small (or 1 large) yellow onion, peeled
- Get 2 stick celery
- Get 2 cup green lentils
- Prepare 3 slice bacon
- Make ready 1 cup red wine
- Prepare 3 cup beef stock, I used an OXO cube.
- Take 1 dried bay leaf
- Make ready 1 large fresh, ripe tomato
Lentil & Sausage Stew is a fast and easy soup bursting with flavor and chock full of good-for-you I know this Lentil & Sausage Stew isn't the prettiest thing to look at but, OMG, it will knock the socks Spinach is a delicate green so I add it at the end to prevent over cooking and total disintegration. A recipe for venison stew simmered with all sorts of greens, from turnip or mustard greens to wild greens like dandelions or fennel or lamb's quarters. 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.
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.
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste—that's how my now-famous venison stew recipe came to be! Make this Venison Slow Cooker Stew when you need something warming Then make this Venison Slow Cooker Stew. 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.
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