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TAGINE OF VENISON…A CELEBRATORY TREAT
Recipe by Chef Graham Brown
If you want to celebrate a special occasion with friends or family, try something a little different to make it a memorable meal. A North African tradition, the tagine also cooks venison to perfection. Try it with diced New Zealand farm raised venison, available from most good supermarkets and speciality butchers.
Serves 5 - 6 people
Ingredients for the tagine of venison
1kg diced venison
30g or two large tbsp Moroccan spice rub
2 tbsp vegetable oil
2 large diced onions
2 pinches saffron threads
1 tsp Harrissa
¼ tsp turmeric
4 cloves crushed garlic
440g can of chopped and peeled tomatoes
½ cup dried apricots
½ cup blanched almonds
1 small chopped chilli pepper
1 tbsp honey
A little lemon zest or pickled lemon rind
1 tsp mint
1 tsp parsley
2 cups meat stock
Chopped coriander leaves to garnish
Method
- Rub the spice rub into the venison and heat the vegetable oil in the tagine.
- Brown the meat all over.
- Add the onion and cook until clear.
- Add 1 pinch of the saffron and all of the remaining ingredients except the coriander leaves. Cover with lid.
- Turn down to a low heat and simmer for 1 hour on the stove, checking and stirring from time to time.
- Once the venison tagine has cooked (approx. 1 hour), remove the lid and allow to cook for a further 10 minutes, (this allows some of the liquid to evaporate and thicken).
- Add the coriander leaves and the remaining saffron.
Ingredients for the couscous
400g instant couscous
3 tbsp extra virgin olive oil
1 tsp salt
Boiling water
Method
- Put the couscous, olive oil and salt into a heatproof bowl.
- Working quickly, pour enough boiling water over the couscous to cover it.
- Mix well and cover with foil or plastic wrap.
- Set aside, covered, for 20 - 30 minutes.
- Uncover and fluff up the couscous with a fork. Sprinkle the remaining saffron into / over the couscous.
To serve
Serve the tagine on a bed of couscous with any of the following suggested accompaniments:
• Tomato cucumber salad;
• Thick yoghurt;
• Olives;
• Dried apricots;
• Fresh dates; and
• Grilled eggplant. |
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