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Venison Butternut Squash and Parsnip Tagine
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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.
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

  • 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
Metric - US Customary

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

Calories: 414kcal | Carbohydrates: 35g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 128mg | Sodium: 229mg | Potassium: 1398mg | Fiber: 9g | Sugar: 14g | Vitamin A: 5783IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 8mg