Venison Tagine


Photo of Venison Tagine

This venison tagine recipe is a twist on the traditional classic Moroccan dish. An exotic and flavourful meal that is perfect for entertaining.

  • 500g diced venison
  • 1x small onion (finely chopped)
  • 2x garlic cloves (finely chopped)
  • 1tsp ground cumin
  • 1tsp garam masala
  • 1/2 tsp ground coriander
  • 1tbsp tomato puree
  • 400g tin of chopped tomatoes
  • 500ml game or chicken stock
  • 40g sultanas
  • 50g dried apricots
  • 25g almonds, whole, blanched

Method

  1. Heat some olive oil in a large shallow pan. Add half the venison and seal on all sides then remove from the pan
  2. Repeat with the remaining half and set aside
  3. Add the onion and garlic to the pan and cook for 4-5mins (add more oil if necessary)
  4. Lower the heat and add the spices and harissa paste to the pan and cook for 1-2minutes. Then return the meat to the pan and stir well
  5. Add the tomato puree and cook for 5mins on a low heat
  6. Add the tinned tomatoes and stock and bring to the boil stirring
  7. Turn the heat down low and simmer for 1hr 30mins or until the meat is tender
  8. 10 minutes before serving, add the sultanas, apricots and almonds.
  9. Serve with couscous or rice