This is a recipe that I’ve changed and adapted over the years, but this is it’s best incarnation. The combination of good quality Venison sausages and red wine makes for a beautifully rich and satisfying dish but one that’s not too heavy. As we come into game season it will be on the menu at home quite regularly.


4 tbsp Olive oil
1 Red Onion, sliced
1carrot diced
100g Lardons
500g Puy Lentils
1 large clove Garlic, squished with the side of a knife
6 Venison Sausages
100ml Red wine
50 ml water
bunch of flat leaf Parsley chopped


  • In a heavy based frying pan brown the sausages then set aside
  • Heat a little oil and add the bruised garlic, onion and carrot & lardons.
  • Cook for a few minutes then add the sausages. Throw in the wine and water and let bubble up. Add the lentils and cover the pan, either with a lid or tin foil and cook for about 15 minutes. Season to taste and stir in the parsley.

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