Print
Receipe Sausages

Venison Sausages with Mushrooms, Lentils & Chestnuts


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 30ml (2 tbsp) vegetable oil
  • 600g (8 thick) venison sausages
  • 4 shallots, peeled and halved
  • 250g (8 oz) mushrooms
  • 180g (6 oz) cooked chestnuts
  • 250g (8 oz) cooked lentils
  • 125ml (½ cup) beef stock
  • 30ml (2 tbsp) tomato puree
  • 30ml (2 tbsp) cider vinegar
  • 30ml (2 tbsp) honey
  • 3 sprigs of thyme [optional]

Instructions

  1. Fry the sausages on a high heat in the oil in a large saucepan until browned on all sides.
  2. Add the shallots and lower the heat.
  3. Once the shallots have softened, add the mushrooms and continue to stir everything until the mushrooms are almost cooked.
  4. Next add the chestnuts, lentils, stock, puree, vinegar, honey and thyme.
  5. Turn up the heat and let the casserole bubble away while stirring vigorously.
  6. After around 5 minutes, most of the liquid would have evaporated and thickened.
  7. Serve with sweet potato mash.

Notes

  • Different types of vinegars can be used, such as sherry and balsamic.
  • For some darker flavours substitute the stock with red winer.
  • Category: Main Course
  • Cuisine: English

Nutrition

  • Serving Size: 1 serving
  • Calories: 642
  • Sugar: 11.5 g
  • Sodium: 816 mg
  • Fat: 14.1 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 75.9 g
  • Fiber: 22.1 g
  • Protein: 53.1 g