Full Recipe

Venison Tagine

Last week Deirdre from the Wild Game stall on Saturdays gave me a pack of venison neck chops. I’d never used that cut before but I definitely will again. As well as the fact they taste good, I overheard Dierdre telling a customer that they’re very good value. This tagine recipe also works with beef or lamb. It’s very easy to make in an Emile Henry tagine dish. We’re now selling small tubs of the ras-el-hanout our bistro chefs make (see Frances in the Kitchen Shop).

  • Ingredients (serves 4)
  • About 1kg venison neck chops or 2-3 chops per person depending on the size
  • 2 finely chopped onions
  • 2 diced carrots
  • 3-4 gloves of crushed garlic
  • 3 tbsps ras-el-hanout
  • Pinch of saffron threads
  • Pinch of chilli flakes (more if you like it quite spicey)
  • 2-3 cinnamon sticks
  • About 1 litre of beef stock
  • Handful each of dried apricots and prunes (or any other dried fruit)
  • Salt and pepper

Method

Heat a little oil in your tagine or flameproof casserole dish. Brown the venison in batches if necessary. Remove and set aside.

Soften the onions and carrots adding a little more oil if necessary. Add the garlic and spices. Stir for a minute. Return the necks chops to the tagine and add enough stock to cover. Season lightly.

Cover and simmer on the stove top for 2-2½ hours or till the meat is tender and starting to full off the bones. Alternatively bake in the oven up to 3 hours at 150°C.

Add the dried apricots for the last hour and the prunes for the last 30 minutes.

Check the seasoning.

Serve with couscous and sprinkle with chopped coriander and parsley.