January 16, 2009

Baked Venison Sausages with Lentils

By In Recipes
A recipe for Baked Venison Sausages with Lentils from the 2009 calendar given away by Delicious Magazine. I thought it would be fun to try out each months featured recipe and find a wine to match. This is January’s recipe. Not something I eat very often are lentils but seeing as they are supposedly beneficial it seemed like a good opportunity to eat some.

A wine choice? I would go for a Rhone red or perhaps an inexpensive Bordeaux Red.

Recipe: Baked Venison Sausages with Lentils

Baked Venison Sausages with Lentils

Baked Venison Sausages with Lentils
Serves 4
A tasty Autumnal or winter dish, game sausages served with a glorious sauce.
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Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Ingredients
  1. Wild Venison & Red Wine Sausages
  2. 2 red peppers, deseeded and cut into wedges
  3. 1 red onion, cut into wedges
  4. 3 tomatoes cut into wedges
  5. 3 bay leaves
  6. 2-3 springs of fresh thyme, sage or rosemary or a mixture
  7. 1 tbsp olive oil
  8. 1 tbsp Balsamic Vinegar
  9. 1500ml hot beef stock
  10. 1 tbsp Worcestershire Sauce
  11. 1 tsp hot chili sauce (one I omitted and found the dish ‘hot’ enough)
  12. x400g cans lentils, rinsed and drained
Instructions
  1. Oven to 190C/Fan170/Gas 4.
  2. Roast the sausages with the peppers, onion, tomatoes and herbs, topped with the oil and balsamic, for 40 minutes.
  3. Add to the roasting tin the stock, Worcestershire Sauce, Chili Sauce, the lentils and some seasoning. Return to the oven and roast for 40-50 minutes until the sausages are a rich brown colour. Served with mashed potato and a red wine!
Spittoon Extra http://spittoonextra.biz/

“Fit Food: The Benefits of Lentils
Lentils, which belong to the same legume family as beans and chickpeas, are often a dietary afterthought. But it’s about time that changed. See, one cup of those little suckers packs in 18 grams of protein and 37% of your daily value of iron, but just 1 gram of fat; making them a lean-and-mean substitute for meat dishes, says Heather R. Mangieri, MS, RD, owner of Nutrition CheckUp and a Spokesperson for The Academy of Nutrition and Dietetics. Plus, you’re going to get 16 grams of filling fibre per serving and a hearty dose of essential disease-fighting nutrients, like folic acid, potassium, and magnesium. Not too shabby, huh?” Mens Health

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6 Comments
  1. johanna January 16, 2009

    i am normally a sausage person (yes, i know, despite being austrian) – but this looks delicious! i am also intrigued by the venison bit, i have never had venison sausages. but that ingredient list just reads like the perfect weekend food… mmmh!

  2. aforkfulofspaghetti January 18, 2009

    Sausages and lentils – you just can’t beat that combo. I cook a version of this probably about once a week during the winter. Left to my own devices, I’d probably eat it every day…

  3. Andrew January 20, 2009

    The sausages are rather tasty – not 100% venison, which I think would be a bit dry, but they also contian some pork.

  4. Jeanne January 21, 2009

    Mmmmm, now this is my kind of comfort food!! Definitely bookmarking this. And aren’t the Sainsbury’s Taste the Difference (and Tesco Finest) sausages the best?

  5. Diane sheppard March 28, 2009

    This sounds just perfect, scrummy,yummy with the lentils and so very easy to execute!! I was looking for an easy recipe for my husband to do whilst I have a day walking and this will be perfect fr him and also me to come home to.

  6. flowercarole April 3, 2009

    What can I say, this looks and sounds truly delightful. It is going on my ‘to cook’ list today!