Venison Sausage and Lentil Stew

In a large pot or dutch oven, heat the oil over medium heat and add onion, garlic, carrots, and celery. Saute until softened, about 8 minutes.

Add the lentils, broth, tomatoes, bay leaf, thyme and sage.

Bring to a boil. Turn the heat to medium-low and simmer for 30 to 40 minutes or until the lentils are tender. Take out bay leaf.

Transfer half of the soup to a blender or if you’re really fancy use a hand blender, but only on half. Tip: Make sure you have the blender top on. Let’s just say I have no clue how I’m getting the stew off the ceiling. Any tips would be appreciated.

Puree until creamy and smooth. Transfer back into the pot with the remaining stew and add the venison sausage (already cooked) and the balsamic vingar. If needed, add more chicken broth. Simmer until sausages are heated through and add salt and pepper (use more or less depending on your taste).

Seriously good and warms you up nicely!!! Serve with hot crusty bread or tortillas. Freezes well.

For you beer nerds out there, pour a Dortmunder Ale. An outstanding pairing to this stew! My choice is Shiner Fröst but of course I’m from Texas and Texas cookin’ just goes well with a Shiner.