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Venison sausage and lentil casserole

  • Author: Pip Payne
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


A satisfying and deliciously savoury casserole 

Syns: 1.5 per portion (depends on sausages used)


  • 4 rashers smoked bacon (fat removed)
  • 6 venison sausages
  • 2 red onions (finely chopped)
  • 4 cloves garlic (crushed)
  • 2 carrots (peeled and finely chopped)
  • 175 g puy lentils (rinsed)
  • 750 ml vegetable stock (I use the Marigold Bouillon which is so flavoursome!)
  • 1 tin chopped tomatoes
  • 1 tsp thyme
  • 1 tsp mixed herbs
  • 1 bay leaf
  • 1 tsp redcurrant jelly (although I used crab apple this time as I didn’t have any redcurrant!)
  • low calorie cooking spray
  • Salt and pepper
  • Parsley (to serve)


  1. Preheat oven to 180c. Fry the bacon until cooked, and set aside, then fry the sausages until browned on the outside (they don’t need to be cooked through) and set aside too.
  2. Fry the onions for about 5 minutes until softened, then add in the garlic and fry for a minute.
  3. Transfer the onion and garlic into a casserole dish, add the bacon and sausages, and add in the vegetable stock
  4. Bring to a simmer, and then add the lentils, carrots, tomatoes, herbs and redcurrant jelly. Stir and season, cover, and then pop in the oven for 30 minutes
  5. After 30 minutes, give the casserole a stir, and if it’s looking a little dry add a touch more liquid.
  6. Cook in the oven for another 15 minutes, check the lentils are cooked (they do have a bit of a bite even when they are cooked) and serve sprinkled with chopped parsley.


This can also be done in the slow cooker.

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes