Venison tagine

This recipe for venison tagine is Nicola’s take on the classic Moroccan dish and it’s delicious.

venison tagine | wild foods | bushcraft | Kent


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.

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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