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cooked wild venison tagine with chestnuts

Introduction

A rich, aromatic and hearty take on the traditional North African dish, served alongside light & perfumed cous cous cous can also serve this with simple flat breads or even mashed potatoes finished with both butter and a little olive oil. The raisins can be replaced with any dried fruits you have, Madjool dates or prunes are both great alternatives.

Method

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