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