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    You are in: Home / Australian / Baked Venison Sausages With Lentils. Recipe
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    Baked Venison Sausages With Lentils.

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    15 mins

    1 hr 20 mins

    JustJanS's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 190 c (0r 170c for fan forced).
    2. 2
      In your baking dish, toss together the sausages, tomatoes, onion wedges, herbs and bayleaf. Sprinkle over the oil and balsamic. Bake for 40 minutes.
    3. 3
      Add the lentils, stock and sauces to the baking dish and return to the oven for a further 30 minutes.
    4. 4
      Add the bell pepper and cook a further 10 minutes.
    5. 5
      Check the seasonings, stir through the parsley and serve over mash.

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    Nutritional Facts for Baked Venison Sausages With Lentils.

    Serving Size: 1 (893 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 969.5
     
    Calories from Fat 533
    55%
    Total Fat 59.3 g
    91%
    Saturated Fat 18.6 g
    93%
    Cholesterol 144.0 mg
    48%
    Sodium 1976.1 mg
    82%
    Total Carbohydrate 56.9 g
    18%
    Dietary Fiber 19.9 g
    79%
    Sugars 13.9 g
    55%
    Protein 53.0 g
    106%

    The following items or measurements are not included:

    worchestershire sauce

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