Wild Venison Tagine

A sweet-spiced tagine using diced venison. The meat falls apart having absorbed the sweet and spiced aromas from the tagine. Although it takes 2 hours to cook it can be prepped in under 15 minutes and just chucked together in a pan. A simple but impressive dish to share with all!


  • 500g diced venison
  • 1 onion
  • 4 garlic cloves
  • 1 red chilli
  • 1 thumb of ginger
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1/8 tsp nutmeg
  • ½ tsp cinnamon
  • 100g pitted prunes
  • 1 can chick peas
  • 1 can tinned tomatoes
  • 500ml stock
  •  Lemon zest



1. Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and chilli and gently fry. Add the diced venison and cook until the meat is browned on all sides.

2. Pour in the stock and tinned tomatoes. Next, add the salt, freshly ground black pepper, ground cumin, coriander, turmeric, nutmeg and cinnamon. Finally grate in the ginger and bring the pan to the boil.

3. Reduce heat down, and simmer for about two hours. (lid on)

4. If the sauce is still too watery after 2 hours you can remove the lid, take out the meat and reduce the liquid part until thickened. Simply add the meat back in when you have the desired consistency.

5. Add the pitted prunes and leave to simmer for a further 20 minutes. Five minutes before serving, stir through the chickpeas to heat through.

6. Serve with couscous and a dollop of the tangy yoghurt mix.