Venison Tagine
Venison Tagine



  • Olive oil
  • 1kg diced venison
  • 1 sliced onion
  • 2 sliced garlic cloves
  • 1 bunch of coriander, chopped
  • 1 tsp ras el hanout
  • ½ tsp each ground cumin and ginger
  • ¼ tsp turmeric
  • 6 chopped parsnips
  • 8 dried figs, quartered
  • 400g tin of chopped tomatoes
  • 500ml beef stock
  • Couscous, to serve
  • Heat a glug of oil in a casserole dish and fry the venison until browned all over, then remove to a plate and set aside. Heat the oven to 160C.
  • Add the onion, coriander and garlic to the casserole and cook gently for 8 mins. Season well, add the ras el hanout and ground spices, and cook for a minute more. Add the figs, parsnips, tinned tomatoes and stock, and stir in the venison and resting juices. Stir well, and cook - covered - for 3.5 hours or until the meat is very tender. Serve with more chopped coriander, a heap of couscous, and enjoy.
4 hrs
6 serving

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