Moroccan Venison Tagine Stew
Moroccan Venison Tagine Stew
Equipment
- Large ovenproof saucepan with a lid
Ingredients
- 2 tbsp vegetable oil
- 800 g venison shoulder diced in 5cm cubes
- 2 onion thinly sliced
- 2 red pepper thinly sliced
- 1 red chilli sliced
- 2 clove garlic finely chopped
- 1 tbsp tomato paste
- 400 g canned chopped tomatoes
- 600 ml venison stock / beef stock
- 100 g dried apricot halved
- 50 g dates halved
- 75 g sultanas
- 2 star anise
- 1 stick cinnamon
- 1 pinch saffron
- 2 tbsp coriander chopped
- 1 tbsp honey
- 200 g canned chickpeas drained
Instructions
- Place a large ovenproof pan on a high heat and add the vegetable oil.
- Season the diced venison shoulder with salt then add the meat to the pan. Brown all over then remove the meat from the pan and set aside.
- Into the same pan add the onion and red pepper, cook for 5 minutes. Then add the garlic, red chilli and tomato paste, cook for 2 minutes.
- To the saucepan add the canned tomatoes, venison stock, apricot, dates, sultanas, star anise, cinnamon, saffron and diced venison shoulder. Bring the stew to a simmer then place on a lid and transfer to the oven.
- Cook the tagine for 2 hours until the lamb is tender and sauce thickens.
- Once cooked remove the star anise and cinnamon. Stir in the coriander, honey and chickpeas, mix to warm through then serve hot with rice or couscous.