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Home » All Recipes » Easy Entertaining » Venison, Butternut Squash and Parsnip Tagine

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Venison, Butternut Squash and Parsnip Tagine

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Venison, Butternut Squash and Parsnip Tagine

Slightly unusual, but utterly delicious, this Venison, Butternut Squash and Parsnip Tagine is easy enough for a weeknight, but impressive enough for entertaining too.

Venison Butternut Squash and Parsnip Tagine

Venison is lovely, but I must confess, though I’ve eaten it a few times, I’ve not cooked it before. When I found out that this week was British Game Week, I decided that now was the time to give it a go. And do you know what? Cooking venison is easy peasy!! If you’ve never cooked with venison before, there is nothing to be scared about it. It is as easy as cooking beef and it tastes totally delicious. Plus as a bonus, it’s a great way to impress your friends and family!

Venison Butternut Squash and Parsnip Tagine

I wanted to include lots of lovely seasonal flavours with my tagine, so I added butternut squash and parsnip, which work so well with the spices and venison. I also scattered my tagine with pomegranate seeds to give it a rather festive look. If that’s too much of  a faff for you then feel free to leave the pomegranate seeds out!

Venison Butternut Squash and Parsnip Tagine

Scattered with pomegranate, pistachios and coriander this tagine really has the wow factor, but actually it is really simple to make – perfect for any festive entertaining you might have coming up… or even for a midweek treat!

Venison Butternut Squash and Parsnip Tagine

 

Venison Butternut Squash and Parsnip Tagine

Though I love having people round for dinner and really love serving up delicious food, I hate being stuck in the kitchen while everyone else is chatting and laughing with each other. A dish like this, which can be prepared in advance and left to do its thing in the oven, while you enjoy the party, is the perfect solution.

Venison Butternut Squash and Parsnip Tagine

 

Venison, Butternut Squash and Parsnip Tagine

I like to serve this with bulgur wheat, but it would also go well with couscous, rice, flatbreads or even mashed potatoes!

Venison Butternut Squash and Parsnip Tagine

The big flavours in this tagine deserve a big flavoured wine, I would go for something robust and fruity such as an Australian Shiraz or a South African Pinotage.

Venison Butternut Squash and Parsnip Tagine

 

If you like this recipe…

…you might also like:

  • Moroccan Lamb Shank Tagine
  • Lamb, Date and Butternut Squash Tagine
  • Chicken Tagine with Olives and Preserved Lemon
  • Slow Cooked Beef and Pumpkin Chilli
  • Beef and Ale Stew with Dumplings

 

Venison Butternut Squash and Parsnip Tagine
Print Pin
5 from 2 votes

Venison, Butternut Squash and Parsnip Tagine

Slightly unusual, but utterly delicious, this Venison, Butternut Squash and Parsnip Tagine is easy enough for a weeknight, but impressive enough for entertaining too.
Prevent your screen from going dark
Course Main Course
Cuisine Fusion, Middle Eastern, North African
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 414kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 1 tablespoon olive oil
  • 1 onion diced
  • 600 g venison leg steaks cut into 2cm cubes (I got mine from Tesco!)
  • 3 garlic cloves crushed or grated
  • 2 cm ginger grated
  • 3 teaspoons ras el hanout spice mix (I used Santa Maria)
  • 1 teaspoon chilli flakes
  • 400 g tin chopped tomatoes
  • 200 ml water (half the empty tomato tin)
  • 200 g butternut squash peeled and cut into 1cm cubes
  • 200 g parsnip peeled and cut into 1cm cubes
  • 4 tablespoons coriander chopped finely
  • 50 g pistachio kernels chopped finely
  • Seeds from ½ pomegranate roughly 100g / 4oz (or buy a pot of pomegranate seeds)
  • Couscous, rice or flatbreads to serve

Instructions

  • Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
  • Put the oil and diced onions in an ovenproof saucepan or flame proof casserole dish and cook over a low heat with a lid on for 5 minutes until softened.
  • Turn the heat up and add the venison. Cook for 3 minutes, stirring frequently.
  • Turn the heat back down again and add the garlic, ginger, chilli and ras el hanout. Cook gently for 2 minutes.
  • Add the tomatoes and water and bring to the boil, then put the lid on and place in your preheated oven for 45 minutes.
  • After 45 minutes, remove from the oven and add the parsnip and butternut squash. Return to the oven for a further 45 minutes. (1h30 in total oven time.)
  • Remove from the oven and stir in 2 tablespoons of the coriander. Scatter with the chopped pistachios, pomegranate seeds and remaining coriander.
  • Serve with couscous, rice or flatbreads.

Notes

  1. Suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Venison, Butternut Squash and Parsnip Tagine
Amount Per Serving
Calories 414 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 128mg43%
Sodium 229mg10%
Potassium 1398mg40%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 14g16%
Protein 41g82%
Vitamin A 5783IU116%
Vitamin C 34mg41%
Calcium 131mg13%
Iron 8mg44%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Pin Venison, Butternut Squash and Parsnip Tagine for later

Slightly unusual, but utterly delicious, this Venison, Butternut Squash and Parsnip Tagine is easy enough for a weeknight, but impressive enough for entertaining too. #venison #butternutsquash #parsnip #tagine #venisontagine #gamerecipes #britishgameweek #comfortfood #easyentertaining #easymidweekmeals #easymeals #midweekmeals #easydinners #dinnertonight dinnertonite #familydinners #familyfood #vegan #vegetarian #glutenfree #dairyfree #easypeasyfoodie #cookblogshare

 

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274 shares


16 Comments

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Comments

  1. Jacqui Bellefontaine says

    22nd November 2016 at 12:29 pm

    I do like tagines but have never used venison to make one i bet it tastes delicious. You have made the dish look so apetising with the pomegranate and chopped pistachios on top. Definitely one to try

    Reply
    • Eb Gargano says

      22nd November 2016 at 5:42 pm

      It really does taste good – venison just works so well with all those spices and the slight sweetness of the veggies. I love adding things like pomegranates and pistachios – turns something ordinary (and let’s face it, a bit brown!) into something exciting and impressive – with very little effort!! Do let me know how it goes if you try it 🙂 Eb x

      Reply
  2. Cliona Keane says

    22nd November 2016 at 1:03 pm

    You’ve given me such a hankering for venison now! I haven’t eaten it in years but I think I’ll be adding some to my next shop for sure 🙂 this is such a warm winter recipe, definitely one to try! #CookBlogShare

    Reply
    • Eb Gargano says

      22nd November 2016 at 5:46 pm

      Aw, thanks Cliona! It tastes fab and is a great low fat, low calorie option, whilst being full of goodness. Like you say, this is a great winter warmer for those chilly, rainy evenings. Do let me know how it goes if you try it 🙂 Eb x

      Reply
  3. Corina says

    22nd November 2016 at 1:59 pm

    It looks beautiful! I think the pomegranate seeds scattered over the top give it a lovely festive feel, as well as being popular in North Africa too of course. I really like venison but I rarely get it as my husband doesn’t like the idea of eating deer unfortunately. Thanks so much for sharing with #CookOnceEatTwice x

    Reply
    • Eb Gargano says

      22nd November 2016 at 5:48 pm

      Thanks Corina – I love how chucking a load of pomegranates over a dish, instantly gives it a festive look with very little effort involved! Sorry to hear you don’t get to eat venison much, but this tagine would work fine with beef or lamb as well. In fact I first made this with lamb and it was just as delicious! Eb x

      Reply
  4. Mandy says

    22nd November 2016 at 7:36 pm

    This looks lovely – I like the idea of having parsnip in a tagine too, I think it must be delicious with all those lovely spices!

    Reply
    • Eb Gargano says

      23rd November 2016 at 10:18 am

      Thanks Mandy 🙂 Parsnip works so well in a tagine – the sweet/savoury/spicy/hot thing – it just works so well. Eb x

      Reply
  5. Honestmum says

    24th November 2016 at 4:16 pm

    Literally drooling over my laptop here. When can you move in? x

    Reply
    • Eb Gargano says

      24th November 2016 at 4:54 pm

      Haha!! When do you want me? Xx

      Reply
  6. Twin Pickle says

    24th November 2016 at 4:32 pm

    wow… this looks totally yum!!! #brilliantbloposts

    Reply
    • Eb Gargano says

      24th November 2016 at 4:55 pm

      Aw, thanks! It does taste really good 🙂 Eb x

      Reply
  7. Kirsty Hijacked By Twins says

    24th November 2016 at 9:07 pm

    we love venison and game. The rich flavours are so delicious and autumnal. This tagine meal looks and sounds amazing! Thank you for sharing with #CookBlogShare x

    Reply
    • Eb Gargano says

      24th November 2016 at 9:15 pm

      Aw, thanks Kirsty. Venison is great, isn’t it? Perfect for autumn!! Eb x

      Reply
  8. Charlotte Oates says

    30th November 2016 at 6:20 pm

    As I’m reading this I’ve realised that I don’t think I’ve ever actually tried venison before. I really should because this sounds delicious.

    Reply
    • Eb Gargano says

      30th November 2016 at 10:13 pm

      Oh you should!! It’s really really good, I like it like this in a stew, but I also really like it pan fried like a steak and left a little bit rare inside – it has a similar taste to beef, but more gamey and the texture is lovely – really tender 🙂 Eb x

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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274 shares