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