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Venison Tagine

Venison Tagine with Festive Spicing

A delicious venison tagine with apricots, prunes and festive spicing

Course Main
Cuisine Middle Eastern
Keyword Christmas, tagine, venison
Prep Time 20 minutes
Cook Time 3 hours
reheating time 30 minutes
Servings 6
Author Fiona Maclean


  • 800 g stewing venison cut into 2cm cubes
  • 2 large brown onions peeled and sliced
  • 2 large carrots peeled and cut into chunks
  • 400 g butternut squash peeled and cut into chunks
  • 4 cloves garlic peeled and crushed
  • 12 prunes cut into chunks
  • 12 dried apricots cut into halves
  • 2 tablespoons olive oil
  • 500 ml chicken stock
  • 2 tablespoons pomegranate molasses
  • 1 red chilli
  • 2 tablespoons ras al hanout
  • 1 tablespoon ground cumin
  • 1 cinnamon stick
  • 1 pinch saffron
  • salt and pepper to taste
  • flat-leaved parsley or fresh coriander to serve


  1. Warm a tablespoon of oil in a tagine or large casserole and seal the venison in batches

  2. Warm the stock in the microwave and add the saffron

  3. Put the meat to one side and add more oil if necessary

  4. 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

  5. Return the meat to the pan and season with salt and pepper

  6. Add the stock and saffron mixture, pomegranate molasses, prunes, chilli and cinnamon stick

  7. 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

  8. Spread the butternut squash out on a baking tray, season with salt and pepper and drizzle with the remaining oil.

  9. Put the butternut squash in the oven for an hour or until it is starting to soften. Remove and put to one side.

  10. 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

  11. 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