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Before you jump to Venison Sausage and Green Lentil Stew recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good With Regard To Your Health.
Everyone has heard the saying “an apple a day will keep the doctor away”, however the question is, is this really a true statement. You might know men and women that live by this and also request that their children live by this rule as well. You will even find that men and women in other country’s also adhere to this simple rule and they do not know why. In this post we are going to be taking a look at apples to see if they really are a food which will help to keep you healthy.
Cornell University performed a study on the result apples have on your brain. This study revealed that the ingredients in apples have the capacity to help keep your brain cells from deteriorating as we age. And because of this you will recognize that apples may actually help people avoid the symptoms of Alzheimer’s.
To sum up, I guess an apple a day actually can keep the doctor away and now you understand why. In the following paragraphs we just covered a few of the benefits of eating an apple a day. In the event you look and ask around, you will come to see that the benefits can seem limitless. I hope that the the very next time you go to the supermarket you find yourself getting plenty of apples. It can definitely help your health for short term as well as for the long haul.
We hope you got insight from reading it, now let’s go back to venison sausage and green lentil stew recipe. You can have venison sausage and green lentil stew using 10 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to cook Venison Sausage and Green Lentil Stew:
- Get venison sausages
- You need (or 1 large) carrot, peeled
- Take (or 1 large) yellow onion, peeled
- Get celery
- Prepare green lentils
- You need bacon
- You need red wine
- Prepare beef stock, I used an OXO cube.
- Prepare dried bay leaf
- You need fresh, ripe tomato
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.
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