Venison sausage with lentils, Savoy and sweet melted onions

Preheat the oven to 200°C/gas mark 6, for cooking the sausages later

Start by making the melted onions. Melt 40 gr butter in a heavy-based saucepan over a medium heat. Once melted, gently sweat 200 gr thinly sliced white onions for up to 1 hour until completely soft, sweet and tender. If time permits, cook for a additional 3 hours for a very sweet flavor

Open a small can of pre-cooked lentils, drain the lentils through a colander, reserving the liquid.

Drain any excess butter from the onions then season to taste and add a pinch of thyme leaves. Keep warm.

Fry off 30 gr diced bacon in a knob of butter then mince 2 cloves of garlic, add to the butter, followed by the cooked lentils, 50 g diced carrot, 50 g diced celery, 1/2 a diced onion, 50 g diced leek and 50 gr diced cucumber

Add 50ml of either red wine jus and 50 ml reserved lentil liquids. Reduce until almost dry, tasting the carrots to see if they are al dente and the lentils to ensure they are still nice and moist. Stir in 10 g Dijon mustard, 10 g chopped parsley, 10 g chopped chives and seasoning to taste

Now heat 20 g butter in a large heavy-based saucepan over a medium heat. Once melted and foaming, add 100 g shredded Savoy cabbage and cook slowly until tender and with no colour, approximately 4-5 minutes. Season to taste and keep hot

Fry 2 venison  sausages in a hot pan with a small dash of vegetable oil until nicely browned all over. Transfer to the oven for 6-8 minutes until cooked through 

To serve, warm the melted onions in a little of the lentil cooking liquor. Spoon the lentils onto the middle of the plate and top with cabbage and sausage. Finish the dish with melted onions, chives and fleur de sel. Serve immediately.

(Here is the original recipe by Dominic Chapman)

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