Moroccan-inspired Venison and Lentil Stew

By Wild Fennel Co.
Moroccan-inspired Venison and Lentil Stew
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Venison Medallions
  • 1 Wild Fennel Co. seasoning
  • 1 tin of brown lentils (drained and washed)
  • 1 C of chopped tomatoes
  • 1/2 red onion, diced
  • 1 red capsicum, deseeded and diced
  • 1 fresh red chilli, deseeded and finely diced
  • 2 C of beef stock   1/4 C fresh coriander, chopped
  • Olive oil


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

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

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

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 mins each side. Remove from the pan, cover and rest for 5 mins.

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

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