Venison Tangine

By Harvesting Natures Justin Townsend

Check out all the other harvesting nature recipes : https://harvestingnature.com

Description:

Inspired by my journey to Morocco in 2012, this Venison Tagine Recipe brings the authentic taste of North Africa to your kitchen with a flavorful twist. Experience the magic of Moroccan cuisine with tender venison bottom round, slow-cooked with a rich blend of spices like cumin, coriander, cinnamon, and paprika. Enhanced by the sweetness of dried apricots and the satisfying crunch of toasted almonds, this venison tagine captures the essence of Morocco’s vibrant culinary traditions.

The dish is completed with aromatic fresh ginger, garlic, saffron threads, and hearty chickpeas, all simmered in a savory tomato base. A squeeze of lemon juice and a garnish of fresh cilantro provides a refreshing finish, making this venison tagine perfect for special occasions or a comforting family dinner. Whether you’re a game meat enthusiast or a culinary adventurer, this recipe offers an unforgettable taste experience, just like my memorable Moroccan journey. Serve it with couscous or your favorite crusty bread for a delicious meal.

Ingredients:

Ingredients

• 2 lbs  Venison Bottom Round, cut into 1-inch cubes
• 1 large  Onion, diced
• 3 cloves  Garlic, minced
• 1 Tbsp  Fresh grated ginger
• 1 can (14oz)  Diced Tomato
• 1⁄2 cup  Venison or beef stock
• 1 can  Chickpeas, rinsed and drained
• 1⁄2 cup  Dried Apricots, chopped
• 1⁄2 cup  Roasted Almonds, chopped
• 1 tsp  Ground cumin
• 1 tsp  Ground coriander
• 1⁄2 tsp  Cinnamon
• 1⁄2 tsp  Paprika
• 1⁄4 tsp  Cayenne pepper
• 1 pinch  Saffron threads
• 2 Tbsp  Olive oil
• 1 tsp  Salt
• 1⁄2 tsp  Black pepper
• 1⁄4 cup  Fresh Cilantro, chopped
• 1 ea  Lemon, juiced

Instructions:

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the venison cubes with salt and pepper. Add the venison to the pot and sear until browned on all sides. Remove the meat and set it aside
• In the same pot, add the remaining olive oil and reduce the heat to medium. Add the onion and cook until translucent, about 5 minutes.
• Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant.
• Add the Moroccan spice blend to the pot and stir for about 30 seconds to toast the spices.
• Pour in the canned tomatoes and stock. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Return the venison to the pot and add the chickpeas, dried apricots, and almonds. Reduce the heat to low, cover, and let the tagine simmer for about 30-45 minutes, or until the venison is tender and the flavors are well combined. Stir occasionally and add a little water if needed.
• Stir in the fresh cilantro and lemon juice just before serving. Serve hot, garnished with additional cilantro and lemon wedges if desired.

Cocktail Pairing:

For this spicy Moroccan dish the best flavor of cocktail pairing is a Minty Mojito.

Mojito Recipe Ingredients

Here’s what you’ll need to make this mint mojito recipe:

• Fresh mint 
• White rum
• Fresh lime juice 
• Simple Syrup
• Club soda or sparkling water

Make the Mojito:

First, muddle the mint. Add the mint to the bottom of a cocktail shaker. The mint should have a vibrant smell that infects the nostrils.

Add the rum, lime juice, simple syrup, and ice to the cocktail shaker, and shake until the ingredients combine.

 Strain the contents of the cocktail shaker over a glass. Add soda water, and garnish with lime and mint.

With any cocktail taste the batch and adjust before serving. This gives you the opportunity to test and customize your beverage. If you prefer a tarter mojito, add an extra squeeze of lime juice. If you want it sweeter, stir in a bit more simple syrup.

Get Cooking!

As always, Good luck this fall everyone and remember to send any success pictures or stories from the field to Web@muledeer.org and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the mule deer foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/

Justin Townsend @Harvesting Nature

Justin Townsend (Choctaw) has been a culinarian and raconteur in the wild food world for over a decade. His passion for hunting, fishing, foraging, and the outdoors stems from his upbringing in Southeastern Oklahoma and his cultural heritage as a tribal member of the Choctaw Nation of Oklahoma. Some of his first memories are bass fishing trips with his grandfather and cooking deer meat at home with his grandmother. Justin loves spending time with his family, teaching them to hunt and fish, rewatching Anthony Bourdain’s Parts Unknown for the umpteenth time, and traveling around North America meeting new people, hunting, fishing, exploring, and tasting new food. 

You can connect with Justin via email: jtownsend@harvestingnature.com