How to make Venison Sausage and Lentils

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


  1. In a heavy based frying pan brown the sausages then set aside
  2. Heat a little oil and add the bruised garlic, onion and carrot & lardons.
  3. 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.