Wild Venison Sausage and Lentil Salad
A warm lentil salad with cooked wild venison sausages, roasted peppers, rocket and parsley.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 6 wild venison sausages, about 450 g
- 15 ml rapeseed oil
- 500 g ready-cooked green lentils
- 200 g roasted red peppers from a jar, drained and sliced
- 80 g rocket, washed
- 15 g parsley, chopped
- 25 ml extra virgin olive oil
- 20 ml cider vinegar
- 15 g wholegrain mustard
- 10 g honey
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Heat the rapeseed oil in a frying pan. Cook the sausages over a medium heat for about 20–25 minutes, turning regularly and following their packet instructions.
Whisk olive oil, vinegar, mustard, honey and pepper in a clean bowl. Prepare the rocket and parsley separately from raw-meat utensils.
Warm the lentils in a saucepan with 50 ml water for 4–5 minutes, stirring until piping hot, or follow the packet instructions. Add the peppers for the final minute and drain any excess liquid.
Check every sausage with a clean thermometer. The centres must hold 70°C for 2 minutes, be piping hot and have no pink. Slice on a clean board.
Toss the warm lentils and peppers with the dressing and parsley. Divide the rocket between bowls and spoon the lentils over it.
Add the cooked sausage pieces and serve promptly. Taste before adding salt, because the lentils, mustard and sausages may already provide enough.
Storage
Keep cooked sausage and lentils separate from the rocket where possible. Cool and refrigerate within 1–2 hours at 5°C or below and use within 48 hours. Reheat only once until piping hot, or eat cold from chilled storage. Freeze cooked sausage and lentils without rocket for up to 3 months for best quality; thaw in the fridge and use within 24 hours.
