This recipe for venison tagine is Nicola’s take on the classic Moroccan dish and it’s delicious.
Ingredients
Serves 4
- 500g of diced venison
- 1 butternut squash, cubed
- 1 onion, finely chopped
- 2 carrots, diced
- 100g of apricots
- 1 tin of chopped tomatoes
- 1 tin of chickpeas
- 2 gloves of garlic, finely chopped
- Chopped parsley
- 1 tbsp of honey
- 1/2 tsp of cumin
- 1/2 tsp of ginger
- 1 tsp of cinnamon
- 1/4 tsp of saffron
- Vegetable stock cube
- 500ml of boiling water
How to make the venison tagine
- Fry the onion and carrot until soft
- Add the diced venison and fry until brown
- Add the garlic and spices
- Add the honey, apricots and stock cube
- Add the boiling water
- Add the chopped tomatoes
- Put a lid on the pot and simmer for an hour
- Add the butternut squash and simmer for another half hour
- Add the chickpeas 5 minutes from the end
- Garnish with chopped parsley before serving
Nicola often makes us all a wonderful venison tagine on our 2 Day Bushcraft Course and our 5 Day Bushcraft Course.
You can see loads of photos from both of these courses, and all of our others, on our Facebook page.
