The Best Venison Tagine Recipe
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Inspired by my journey to Morocco in 2012, this Venison Tagine Recipe brings the authentic taste of North Africa to your kitchen with a flavorful twist. Experience the magic of Moroccan cuisine with tender venison bottom round, slow-cooked with a rich blend of spices like cumin, coriander, cinnamon, and paprika. Enhanced by the sweetness of dried apricots and the satisfying crunch of toasted almonds, this venison tagine captures the essence of Morocco’s vibrant culinary traditions. The dish is completed with aromatic fresh ginger, garlic, saffron threads, and hearty chickpeas, all simmered in a savory tomato base. A squeeze of lemon juice and a garnish of fresh cilantro provides a refreshing finish, making this venison tagine perfect for special occasions or a comforting family dinner. Whether you’re a game meat enthusiast or a culinary adventurer, this recipe offers an unforgettable taste experience, just like my memorable Moroccan journey. Serve it with couscous or your favorite crusty bread for a delicious meal.
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The Best Venison Tagine Recipe
4
servings30
minutes1
hourKeep the screen of your device on
Ingredients
2 lbs Venison Bottom Round, cut into 1-inch cubes
1 large Onion, diced
3 cloves Garlic, minced
1 Tbsp Fresh grated ginger
1 can (14oz) Diced Tomato
1/2 cup Venison or beef stock
1 can Chickpeas, rinsed and drained
1/2 cup Dried Apricots, chopped
1/2 cup Roasted Almonds, chopped
1 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Cinnamon
1/2 tsp Paprika
1/4 tsp Cayenne pepper
1 pinch Saffron threads
2 Tbsp Olive oil
1 tsp Salt
1/2 tsp Black pepper
1/4 cup Fresh Cilantro, chopped
1 ea Lemon, juiced
Preparation
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the venison cubes with salt and pepper. Add the venison to the pot and sear until browned on all sides. Remove the meat and set it aside
- In the same pot, add the remaining olive oil and reduce the heat to medium. Add the onion and cook until translucent, about 5 minutes.
- Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant.
- Add the Moroccan spice blend to the pot and stir for about 30 seconds to toast the spices.
- Pour in the canned tomatoes and stock. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the venison to the pot and add the chickpeas, dried apricots, and almonds. Reduce the heat to low, cover, and let the tagine simmer for about 30-45 minutes, or until the venison is tender and the flavors are well combined. Stir occasionally and add a little water if needed.
- Stir in the fresh cilantro and lemon juice just before serving. Serve hot, garnished with additional cilantro and lemon wedges if desired.
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