How to Cook Wild Venison Tagine with Chestnuts

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
cooked wild venison tagine with chestnuts

Ingredients

  • 500g Venison dice
  • 2 tbls olive oil
  • 1 large onion finely diced
  • 4 cloves garlic finely diced
  • 2 tbls red wine vinegar
  • 1 tbls. Honey
  • 2 tsp. Ras al hanout spice blend
  • 100g vacuum pack whole chestnuts
  • 50g golden raisins
  • 400g chopped tomatoes
  • 2 red peppers finely diced (I used wood roasted peppers from the jar)
  • 3 preserved lemons, flesh removed, skin finely chopped
  • 250 ml rich chicken or game stock
  • Sea salt & cracked black pepper
  • 1 tbls. Corn flour mixed with a little cold water

Traditional method: Serves 4/ prep 15 minutes/ cook 2 hour 30 minutes/ easy

Slow cooker method: Serves 4/ prep 15 minutes/ cook 8 hours/ easy

wild venison tagine with chestnuts recipe ingredients

Method traditional

  1. Heat the oven to 150°C /130°C fan assisted (gas 2).
  2. Season the meat, then brown all over in a large casserole with a little olive oil.
  3. Add the onions and garlic and gently cook until softened in a little olive oil.
  4. Add the vinegar and honey, followed by the tomatoes, harrissa and spices then bring to the boil, add the stock and bring back to a simmer and thicken with the corn flour mix
  5. Add the chestnuts, preserved lemon, diced peppers and raisins.
  6. Cover with a lid and place in the oven and cook for 2 hours until the meat starts to fall apart.

Method Slow cooker

venison in slow cooker

  1. Prepare the slow cooker to first sear the meat and vegetables, if this function is not available simply use a frying pan for the first stages.
  2. Season the meat, then brown all over.
  3. Add the onions and garlic and gently cook until softened in a little olive oil.
  4. Add the vinegar and honey, followed by the tomatoes, harrissa and spices then bring to the boil, add the stock and bring back to a simmer and thicken with the corn flour mix.
  5. Add the chestnuts, preserved lemon, diced peppers and raisins.
  6. Seal with the lid and place in low setting for 8 hours until the meat starts to fall apart.

cooked venison tagine with chestnuts

To serve

Serve with cous cous scented with cinnamon and orange zest.

cooked venison tagine with cous cous