Prep 15 mins
Cook 1 hr 20 mins
We love venison and eat it every chance we get. I found a recipe on the net I liked, but altered it enough to make it my own. I reckon the nutritional data is off with this recipe (maybe it calculated regular sausages rather than venison which were super low fat!). Any good sausage could be used if you don't have venison like we did.
- 4 venison sausages (about 150g each)
- 1 (400 g) canpeeled whole tomatoes, drained, then cut into chunky pieces
- 1 red onion, cut into thickish wedges
- sage, thyme or rosemary, a few sprigs of each, may be mixed
- 3 bay leaves
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 1 (400 g) can lentils, drained and rinsed
- 1 1⁄2 cups beef stock
- 1 tablespoon worchestershire sauce
- 1 teaspoon Tabasco sauce
- 1⁄2 cup roasted red bell pepper, roughly chopped (jarred is fine)
- fresh parsley (to garnish)
- Preheat the oven to 190 c (0r 170c for fan forced).
- In your baking dish, toss together the sausages, tomatoes, onion wedges, herbs and bayleaf. Sprinkle over the oil and balsamic. Bake for 40 minutes.
- Add the lentils, stock and sauces to the baking dish and return to the oven for a further 30 minutes.
- Add the bell pepper and cook a further 10 minutes.
- Check the seasonings, stir through the parsley and serve over mash.