• 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


Marinate the venison with all the spices and olive oil for 24 hours. Place marinated venison into your tagine with a little water. 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. Turn the gas off and let the venison rest for 10 mins 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.


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