Venison, Red Wine and Lentil Soup - Cooking by the Book

Ingredients

• 6 venison sausages
• 1 tablespoon olive oil
• 1 onion, roughly chopped
• 3 garlic cloves, finely chopped
• 7 ounces of potato, diced
• 1 carrot diced
• 4 tomatoes, skinned if liked and roughly 1 chopped
• 4 ounces dried green lentils, rinsed and drained
• 1 cup red wine
• 2 ½ pints beef or pheasant stock
• 3 tablespoons cranberry sauce
• 1 tablespoon tomato puree
• 1 teaspoon ground allspice
• 2 bay leaves
• 1 thyme sprig
• Salt and pepper