How to Cook Wild Venison Tagine with Chestnuts

Name: How to Cook Wild Venison Tagine with Chestnuts
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 500g Venison dice; 2 tbls olive oil; 1 large onion finely diced; 4 cloves garlic finely diced; 2 tbls red wine vinegar; 1 tbls. Honey; 2 tsp. Ras al hanout spice blend; 100g vacuum pack whole chestnuts; 50g golden raisins; 400g chopped tomatoes; 2 red peppers finely diced (I used wood roasted peppers from the jar); 3 preserved lemons, flesh removed, skin finely chopped; 250 ml rich chicken or game stock; Sea salt & cracked black pepper; 1 tbls. Corn flour mixed with a little cold water

15 mins
2 hours 30 mins
easy
4

Recipe by

Jeff Baker

Ingredients

500g Venison dice
2 tbls olive oil
1 large onion finely diced
4 cloves garlic finely diced
2 tbls red wine vinegar
1 tbls. Honey
2 tsp. Ras al hanout spice blend
100g vacuum pack whole chestnuts
50g golden raisins
400g chopped tomatoes
2 red peppers finely diced (I used wood roasted peppers from the jar)
3 preserved lemons, flesh removed, skin finely chopped
250 ml rich chicken or game stock
Sea salt & cracked black pepper
1 tbls. Corn flour mixed with a little cold water

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Introduction

A rich, aromatic and hearty take on the traditional North African dish, served alongside light & perfumed cous cous cous can also serve this with simple flat breads or even mashed potatoes finished with both butter and a little olive oil. The raisins can be replaced with any dried fruits you have, Madjool dates or prunes are both great alternatives.

Method

Traditional method: Serves 4/ prep 15 minutes/ cook 2 hour 30 minutes/ easy

Slow cooker method: Serves 4/ prep 15 minutes/ cook 8 hours/ easy

wild venison tagine with chestnuts recipe ingredients

Heat the oven to 150°C /130°C fan assisted (gas 2).
Season the meat, then brown all over in a large casserole with a little olive oil.
Add the onions and garlic and gently cook until softened in a little olive oil.
Add the vinegar and honey, followed by the tomatoes, harrissa and spices then bring to the boil, add the stock and bring back to a simmer and thicken with the corn flour mix
Add the chestnuts, preserved lemon, diced peppers and raisins.
Cover with a lid and place in the oven and cook for 2 hours until the meat starts to fall apart.

Prepare the slow cooker to first sear the meat and vegetables, if this function is not available simply use a frying pan for the first stages.
Season the meat, then brown all over.
Add the onions and garlic and gently cook until softened in a little olive oil.
Add the vinegar and honey, followed by the tomatoes, harrissa and spices then bring to the boil, add the stock and bring back to a simmer and thicken with the corn flour mix.
Add the chestnuts, preserved lemon, diced peppers and raisins.
Seal with the lid and place in low setting for 8 hours until the meat starts to fall apart.