Moroccan Venison Tagine

as featured in the INDULGE section of The Advertiser

1.5kg Diced Venison

100mls olive oil

2 tbs nutmeg

2tbs Ground coriander

2tbs Allspice

2tbs Ground ginger

1tbs Chili flakes

1 Cinnamon stick

4tbs Dried oregano leaves

2tbs Paprika

Method

1. Marinate the venison with all the spices and olive oil for 24 hours.
2. Place marinated venison into your tagine with a little water.
3. Place the tagine onto a gas top stove on low heat, cook for 1 hour (checking after half an hour) or until meat is tender.
4. Turn the gas off and let the venison rest for 10 mins
5. Serve with lime and semi dried tomato cous cous.

Cooking time 1 hour

Preparation time 25mins

Marinating time 24 hours

Medium

Serves 4-6

Chefs tip: dry roast the spices with a heavy based pan until aromatic, then grind with a mortar and pestle for a stronger intense flavour.

Depending on the size and type of tagine, cooking times may vary.