A filling and satisfying recipe, perfect for autumnal evenings.
- 6 venison sausages (try to find some with at least 80% venison)
- 150g puy lentils
- 425ml vegetable stock
- 75ml red wine
- 1 small onion
- 2 cloves of garlic
- 50g mushrooms
- 2 bay leaves
- 1 tbs mixed herbs
- 1 tbs olive oil
- black pepper
Finely slice the onion and garlic, chop the mushrooms into large chunks.
Heat the olive oil in a large deep pan, add the sausages and cook for about 5 minutes or until they have browned on each side. Remove the sausages from the pan and set aside.
Add the onion, garlic and mushrooms to the same pan and cook until the onion has softened, making sure the heat isn’t too high as you will burn the garlic.
Add the lentils to the pan and coat in the oil and onion mixture. Add the red wine and cook for 2-3 minutes to cook off the alcohol.
Add the vegetable stock, mixed herbs and bay leaves to the pan with a twist of black pepper.
Place the browned venison sausages back into pan, simmer on a low heat for 30 minutes or until the lentils have softened.
Enjoy with a large glass of red wine.