A delicious venison tagine with apricots, prunes and festive spicing
Warm a tablespoon of oil in a tagine or large casserole and seal the venison in batches
Warm the stock in the microwave and add the saffron
Put the meat to one side and add more oil if necessary
Soften the onions and carrots for 5 minutes, until the edges just start to caramelise, then add the ground spices and garlic and stir to mix well and release the flavours
Return the meat to the pan and season with salt and pepper
Add the stock and saffron mixture, pomegranate molasses, prunes, chilli and cinnamon stick
Bring the mixture to a gentle simmer, put the lid on and transfer to the oven at 165C for 2-3 hours, checking occasionally and adding water if necessary
Spread the butternut squash out on a baking tray, season with salt and pepper and drizzle with the remaining oil.
Put the butternut squash in the oven for an hour or until it is starting to soften. Remove and put to one side.
Once the tagine is cooked, check and season with salt and pepper as necessary, remove the chilli and cinnamon stick and stir through the apricots and butternut squash. Keep in the fridge until you are ready to eat
Reheat at 160c for at least 30 minutes till bubbling hot. Garnish with flat-leaved parsley or fresh coriander and serve with rice, couscous etc