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.

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Venison Medallions
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