Ingredients
2 cup green lentils
6 venison sausages
3 slice bacon
1 cup red wine
3 cup beef stock, I used an OXO cube.
1 dried bay leaf
1 large fresh, ripe tomato
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Complete guide to curing, smoking, sausage making
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Complete guide to curing, smoking, sausage making
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
You're reading one of recipes available free. Full library with Gastronome.
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.