Stacy Lyn Harris is an author, speaker, gardener, mother of seven, sustainability expert, and guest chef on broadcast and cable television. Her two popular cookbooks, Stacy Lyn’s Harvest Cookbook and Tracking the Outdoors In, feature hearty, healthy family-oriented meals made from local ingredients. This summer and fall, Stacy Lyn is doing cooking and gardening segments on RFDTV’s Rural Heritage show on cable TV. This series showcases Stacy Lyn’s sustainability tips and recipes, including her favorite ways to use her Harvest Right home freeze dryer to preserve her garden harvest and her favorite recipes.

The first episode aired June 13th on the segment Blacksmith Basics. We’ve got a clip from that show where Stacy Lyn talks about her hunting family and how she uses her freeze dryer to preserve the harvest from the woods. Watch as she explains why she loves freeze-drying her meats like venison and how freeze drying preserves nutrients in meat.

Below is a recipe for Stacy’s Venison, Sausage, and Lentil Soup. Get more of Stacy’s delicious recipes from her latest book, Stacy Lyn’s Harvest Cookbook at http://amzn.to/2pUspwo. Or, visit her website at https://gameandgarden.com.

Venison, Sausage, and Lentil Soup

  • 3 Tablespoons butter
  • 1 pound venison stew meat, cut into 1/2-inch pieces
  • 1 pound nitrate-free link sausage, sliced into 1/2 inch rounds
  • 1 Vidalia onion, chopped
  • 3 carrots, roughly chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh thyme
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon cumin
  • 1 pound of lentils
  • 2 cups water
  • 3 cups beef broth
Instructions
  1. Heat butter in a large stockpot.  Brown venison and sausage in batches and remove from the pot.
  2. Sauté onion, carrots, and bell pepper in the pan for about 4-5 minutes then add the garlic and cook 1 minute more.
  3. Add thyme, salt, pepper, cumin, lentils, water, and beef broth.  Add the venison and sausage back to the pot.  Bring mixture to a boil.  Once it reaches a boil, turn the heat to low.  Cook for 1 hour or until lentils are cooked through.  If soup becomes too dry, add a little extra water during the cooking process.
  4. Serve with your favorite crusty bread. Enjoy and Happy Cooking!