Venison Sausage & Lentil Stew

Venison sausage partnered with lentil stew and cranberries is perfect taste sausage casserole.

Ingredients:

• 8 venison sausage
• 800ml (25fl oz) chicken stock
• 1 tablespoon brown sugar
• 2 tablespoon tomato puree
• 2 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 chopped onion ( large)
• 2 garlic cloves ( chopped)
• 2 tablespoon plain flour
• 200g (6½oz)  lentils
• 250g (8oz) cranberries ( defrost if frozen)
• 2 bay leaves
• Salt and pepper
• Crusty bread ,to serve

Steps:

1. Preheat slow cooker. Heat oil in frying pan and add sausage. Cook on high heat until brown all over. Place on plate.
2. Panfry onions and stir until brown. Add garlic and flour. Mix in stock, tomato puree and vinegar. Use salt and pepper as seasoning and bring it to a boil.
3. Place bay leaves, lentils and cranberries in cooking pot. Add stock mixture and sausages. Replace lid and cook on low heat for 6-7 hours. Stir well and proceed to place in shallow dishes.
4. Make 4 servings

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