Recipes Venison Sausage and Green Lentil Stew tasty

Venison Sausage and Green Lentil Stew - . Today I am sharing this Venison Sausage and Green Lentil Stew! A quick and easy dinner that is ready in under 15 minutes! 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. 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.

Just know that they will fall apart, making the soup smoother. Combine water, lentils and onion in a saucepan over medium heat. 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.

You can cook Venison Sausage and Green Lentil Stew with 10 Ingredients and 14 steps. See the following guide!

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

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. Look for delicious Puy lentils for this pork and pulse stew.

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..

Serve with cooked green leafy vegetables, or warmed, crusty bread. 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. Why Chicken Sausage Is a Drop-Dinner Hero. The beauty of chicken sausage is that it's already cooked, so there's no need to brown the meat When it comes to making stew that simmers all day in the slow cooker, French lentils deliver far better results than other varieties of lentils such as green.