Recipe Venison and squash tagine

[Herbie]

Hi

Just cooked and eaten this. My husband is on seconds

Original recipe: https://www.bbcgoodfood.com/recipes/squash-venison-tagine
4 very generous portions

• 600g butternut squash (bns). Peeled and cut into big chunks. Save seeds for pesto

• 1 very large onion

• 450g venison cut into chunks

• 1 tbsp cumin

• 1 tbsp corriander

• 1 tsp black peppercorns

• 1 cinnamon stick

• 2 cloves

• 1 tablespoon minced ginger

• 3 garlic cloves

• 1 red chilli, deseeded.

• Pinch saffron

• 500ml chicken stock

• 1tbsp fig preserve (I only used this as I have no molasses)

Method

1. Heat oven to 180C/160C fan/gas 4. Put bns in a roasting dish with oil. Roast for 30 mins (don't leave it too long or it goes mushy!). I also added broccoli stalk as we were having broccoli with the tagine.
   
2. Dry fry the dry spices (apart from the cinnamon). Put aside to cool.
3. Heat frying pan with a little oil. Add cinnamon stick. Brown venison.
4. Add spices(apart from the cinnamon), ginger, garlic, salt, chili to a blender.
   
5. Add spice mix to venison and cook for a couple of minute.
6. Put venison into a saucepan add saffron and stock. Bring to simmer
   
7. Chop onion and fry in oil until softening. Add to venison.
   
8. Cook for an hour then add the bns and cook for another half hour.

I served with the quinoa and broccoli. Well, I planned to, then I saw a recipe for lemon and saffron quinoa and lemon and saffron rice served with a tagine.
https://nourished.ca/lemon-saffron-quin
https://wendypolisi.com/saffron-quinoa-with-seasonal-vegetables/
http://www.messylittlecook.com/blog/2012/03/moroccan-lamb-tagine-with-lemon-saffron.html

With my tiny kitchen I decided I would only use one pan and make something up so I put the quinoa in a pan with water, salt and saffron and broccoli. Brought to boil then let it steam/soak. Was nice, but I still plan to try the above recipes. Might go nicely with fish.

 

[jennyb]

I like the sound of this and have bookmarked. We can get venison here from a good local butcher. Thanks for the recipe.