• Home
• Recipes
• Squash & venison tagine

Squash & venison tagine

• Cassie Best

Save recipe

Serves 4

More effort

Prep: 30 mins

Cook: 3 hrs and 15 mins

A star rating of 4.8 out of 5.11 ratingsRate

loading...

Fragrantly spiced, this Moroccan-style stew with ginger, cinnamon and cloves will become your go-to main dish for a make ahead dinner party menu

Freezable

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Bulgur wheat with carrots & hazelnuts

A star rating of 4 out of 5.10 ratings

Fruity rice with toasted cashews

A star rating of 5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

• 3 tbsp rapeseed or sunflower oil

• 600g squash

  or pumpkin, peeled, seeds removed and cut into large pieces

• 250g shallots

  halved

• 450g stewing venison

  (shoulder or shin is best), cut into large pieces

• 1 tbsp cumin

• 1 tbsp coriander seeds

• 1 tsp black peppercorns

• 1 cinnamon stick

• 2 cloves

• bunch coriander

  stalks roughly chopped, leaves picked

• thumb-sized piece ginger

  peeled and roughly chopped

• 3 garlic cloves

  crushed

• 1 fat red chilli

  deseeded and roughly chopped

• good pinch of saffron

• 500ml chicken stock

• 8 pitted prunes

  halved

• 2 tbsp pomegranate molasses

• bulghar wheat

  or brown rice, to serve

• natural yogurt

  to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

• kcal331

  low

• fat11g

  low

• saturates2g

• carbs21g

• sugars15g

• fibre6g

• protein33g

• salt1.8g

Ad

Method

• step 1

  Heat 1 tbsp oil in a large pan and heat oven to 180C/160C fan/gas 4. Toss the pumpkin pieces in another 1 tbsp oil and some seasoning, and put on a large baking tray lined with baking parchment. Roast the pumpkin for 30 mins until almost tender but not too soft. Meanwhile add the shallots to the pan, rolling around now and then, until golden. Scoop the shallots out and set aside.

• step 2

  Add the remaining oil to the pan and brown the venison – you’ll need to do this in batches so that you don’t overcrowd the pan. Take your time, ensuring the meat has a nice dark-brown crust before you remove it from the pan – this will give the tagine a good rich flavour.

• step 3

  While the meat browns, heat a frying pan and tip in the cumin, coriander seeds, peppercorns, cinnamon stick and cloves. Warm the spices through, stirring them around from time to time, until they turn a shade darker and smell aromatic. Put the cinnamon stick to one side with the venison, and tip the remaining spices into the small bowl of a food processor or a mortar. Whizz or pound with a pestle to a powder. Add the coriander stalks, ginger, garlic, chilli and 1 tsp salt, and blend to a paste (you may have to add a little water if using a food processor).

• step 4

  When all the venison pieces have been browned, return the meat to the pan with the cinnamon stick. Stir in the spice paste and sizzle for 1-2 mins, splashing in a little water if the paste starts to stick to the bottom of the pan. Add the saffron and pour in the stock. Bring to a simmer, cover with a lid and leave to bubble over a gentle heat for 1 hr 30 mins, stirring occasionally.

• step 5

  Add the browned shallots, prunes and pomegranate molasses to the tagine, increase the heat a little and bubble without a lid for 30 mins more, until the liquid has reduced and the tagine is rich and tasty. Season and stir in the pumpkin 10 mins before the tagine is finished cooking. Stir through the coriander leaves and serve with your favourite grain – bulghar wheat, quinoa or brown rice goes well – and a dollop of yogurt. Even better if cooled and served the next day. This tagine will last for up to 3 days in the fridge or can be frozen for 2 months.

Recipe from Good Food magazine, October 2015

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.11 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...