Venison sausage and red lentil stew
6 venison sausages
1 onion, chopped
A knob of butter
6 tomatoes, chopped
2 large handfuls of red lentils
3?4 pint brown stock
1?2 teaspoon of cayenne pepper
Salt and pepper
As the weathermen have predicted that this year?s winter is going to be a real freezer, it?s time for heartening one-pot stews. Either fry, bake or grill the sausages until they are cooked, and place on one side.
Fry the onions in butter, but don?t brown them, add the chopped tomatoes and cook down. Add in the lentils, stock and cayenne pepper and simmer for about half an hour until the lentils have cooked and thickened the sauce. Pour in more stock during the cooking if it is getting too gloopy.
Then, add the sausages and cook for a further few minutes. Serve piping hot with fresh salad or seasonable vegetables.