Venison Sausage & Lentil Ragout

This delights comes from Julia - one of the instigators of this blog. Great one for a cold night - and it cooks by itself all day - well all afternoon. Needs a crockpot or slow cooker (serves 4 – 6)

Ingredients

• 7 - 8 venison sausages (either whole or twist them in half - I generally do the half thing 'cos it makes a nicer mouthful) 
• 1 cup brown lentils 
• 1 onion - finely chopped 
• 1 lemon - cut into eights (I only use half a lemon 'cos Mark finds it too acidic. Suit your own taste) 
• 3 cloves garlic - crushed 
• 1Tbsp minced ginger 
• 3 Tbsp tomato paste 
• 1/2 - 1 tsp chopped chilli 
• 500g golden kumara - diced to 2cm cubes 
• 3 cups chicken stock 
• 2 Tbsp chopped fresh rosemary 
• Salt & pepper 
• Fresh rosemary & lemon slices to garnish 

Put sausages in crockpot.
Add everything else except the seasoning & the garnish
Cover & cook on high 5 - 6 hours. The longer you cook the more it all melts in your mouth
Taste & season as required - serve with garnishes