Moroccan-inspired Venison and Lentil Stew

Moroccan-inspired Venison and Lentil Stew
Preparation time: 10m
Cooking time: 25m
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Medallions
  • Five spice or chili seasoning
  • 1 tin of brown lentils (drained and washed)
  • 1 cup of chopped tomatoes
  • 1/2 red onion, diced
  • 1 red bell pepper, deseeded and diced
  • 1 fresh red chili, deseeded and finely diced
  • 2 cups of beef stock
  • 1/4 cup fresh cilantro, chopped
  • Olive oil

Method

Step 1

Remove the Silver Fern Farms Venison Medallions from the packaging and allow to bloom.

Step 2

Heat a large non-stick pan to a medium to high heat. Add the red bell pepper and red onion and cook until they are soft and smelling slightly sweet.

Step 3

Add all other ingredients except the medallions and chopped cilantro. Bring to the boil and then turn it down to a simmer for 15 minutes, be sure to stir every 5 minutes to prevent sticking to the bottom of the pan.

Step 4

Meanwhile, preheat another pan and salt, pepper and oil the medallions. Once the pan is hot place the medallions around the pan and cook for 2-3 minutes each side. Remove from the pan, cover and rest for 5 minutes.

Step 5

Slice the medallions across the grain. Spoon the lentil stew into bowls, top with sliced medallions and finish with the chopped cilantro.

Recommended cut
Venison Medallions
These extra lean medallions showcase the delicate, herbaceous flavor and tender, velvety texture of our Pasture-Raised Venison. And thanks to their uniquely subtle taste, these medallions will make a wonderful, delicious vehicle for all of your favorite sauces, herbs, and spices. Pasture-Raised Venison. No Added Hormones EVER. Ships frozen. Note...
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