Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, venison sausage and green lentil stew. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Venison Sausage and Green Lentil Stew is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Venison Sausage and Green Lentil Stew is something that I’ve loved my whole life. They’re nice and they look wonderful.
Venison Sausage and Green Lentil Stew Celeste Essex. Here is how you cook it. Ingredients of 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.
To begin with this recipe, we must first prepare a few components. You can cook venison sausage and green lentil stew using 10 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Venison Sausage and Green Lentil Stew:
- Get venison sausages
- Prepare (or 1 large) carrot, peeled
- Make ready (or 1 large) yellow onion, peeled
- Prepare celery
- Take green lentils
- Make ready bacon
- Prepare red wine
- Make ready beef stock, I used an OXO cube.
- Prepare dried bay leaf
- Prepare fresh, ripe tomato
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. Add the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender.
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.
Add the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender. Add lentils and sausages to the pan with the stock and wine, if using. Green chile stew is a New Mexico favorite, but you will see it all over the Desert Southwest, and there are versions of it across the border in Mexico, too. Heyser Keep in mind, however, that this is not Mexican chile verde , which hinges on tomatillos and Mexican herbs and is, in general, made very differently, despite the.
So that is going to wrap it up for this exceptional food venison sausage and green lentil stew recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
