Tagine of venison

by Chef Graham Brown
Preparation: 30 mins
Time to cook: 1 hour


1 kg diced venison from shoulder or leg
2 Tbsp of vegetable oil
Two large Tbsp Moroccan spice rub/Harrissa
2 pinches saffron threads
1/4 tspn turmeric
2 large onions diced
4 cloves crushed garlic
1 can chopped, 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 tspn mint
1 tspn parsley
2 cups meat stock Chopped coriander leaves for garnish


Tomato cucumber salad
Thick yoghurt
Dried apricots
Fresh dates
Grilled eggplant
Cous cous with saffron threads.


  • Rub spice mix into venison and heat the oil in the tagine
  • Brown the meat all over
  • Add onion and cook until clear
  • Add all remaining ingredients except coriander leaves and cover with lid
  • Turn down to a low heat and simmer 1 hour on the stove, checking and stirring from time to time
  • When cooked, remove lid and allow to cook for a further 10 minutes. This allows some of the liquid to evaporate and thicken.
  • Add coriander leaves just prior to serving with accompaniments.