Easy Venison Tagine Recipe
A great recipe for venison now it's in season, using our Pure Chicken Stock combined with some delicate spicing to give it a Middle Eastern flavour. A deliciously warming dish for the Autumn. You could swap out the Chicken for Game stock to give it a richer finish.
There's something deeply satisfying about creating a warming tagine as the seasons turn cooler. This venison tagine captures the essence of Middle Eastern cooking while celebrating the rich, gamey flavours of seasonal venison.
The beauty of this dish lies in its layered approach to flavour building. We start by searing the venison to develop those essential caramelised notes, then build a fragrant spice base that forms the backbone of the dish. The gentle, slow simmering allows the meat to become tender while the spices meld together into something truly aromatic.
The dried apricots add a subtle sweetness that perfectly balances the earthy spices and rich venison, while toasted almonds provide textural contrast and a nutty finish. This isn't just about feeding the body - it's about filling your kitchen with the warm, exotic aromas that make autumn cooking so special.
This is comfort food with sophistication - perfect for when you want to impress guests or simply treat yourself to something special on a crisp evening. The gentle cooking method means once it's simmering, you can relax and let the tagine work its magic.
What You'll Need
Serves 4
| Pure Chicken Stock | 500ml |
|---|---|
| Haunch of Venison | 500g, diced |
| Dried Apricots | 100g |
| Toasted Almonds | 100g |
| Onion | 1, sliced |
| Garlic cloves | 2, sliced |
| Tomato Puree | 1 Tbsp |
| Cumin | 1 Tbsp |
| Paprika | 1 Tbsp |
| Cayenne | 1 Tbsp |
| Coriander | Bunch, chopped |
| Seasoning | Salt & Pepper |
How To Make It
Defrost the chicken stock in a pan to a warm liquid.
Sear the lightly seasoned meat in a medium sized pan over a moderate heat, to achieve a little colour. Remove from the pan and allow to rest.
Turn the heat down and add the onion to the same pan with a little oil. Cook gently for a few minutes, stirring and colouring lightly before adding the garlic.
Add all the spices and cook out for a minute, stir in the tomato puree and continue to cook out for another minute.
Add the meat back to the pan and pour in the chicken stock. Bring to the boil, cover with a lid and simmer gently for 1 to 1.5hrs or until the meat is tender.
Add the dried apricots about 10 minutes before the end. Thicken with a little cornflour slaked in water if required and season to taste.
Stir in the coriander before serving and sprinkle over the almonds. Serve with couscous.
Chef's Tip
You can enhance the Middle Eastern edge by adding more spices such as cinnamon, harissa, ras el hanout, cardamom, nutmeg, ginger or clove.
