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Moroccan Sunset Venison Tagine Stew
Prep: 30 minutes
Cook: 2 hours 45 minutes
Servings: 6
Aromatic Adventure in Every Bite
Embark on a culinary journey to the sun-drenched landscapes of the Mediterranean with our Moroccan Sunset Venison Tagine Stew. This exquisite venison stew recipe marries the lean, robust flavor of venison with the vibrant, warming spices and sweet-savory balance characteristic of a traditional Moroccan tagine. The tender venison is slow-cooked with dried fruits, olives, and a symphony of spices, creating a deeply aromatic and incredibly satisfying venison stew that will transport your senses.
Materials
- 2 lbs venison stew meat, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 0.5 tsp ground cinnamon
- 0.25 tsp cayenne pepper (optional)
- Pinch of saffron threads (optional, dissolved in 2 tbsp warm water)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1.5 cups beef or venison broth
- 0.5 cup dried apricots, halved
- 0.5 cup pitted green olives (e.g., Manzanilla or Castelvetrano)
- 1 tbsp honey or maple syrup
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
- Toasted slivered almonds, for garnish
Preparation
- Pat venison stew meat dry and season with salt and pepper.
- Thinly slice onion, mince garlic, grate ginger. Halve dried apricots.
- If using saffron, dissolve it in warm water.
Cooking
- Heat olive oil in a large Dutch oven or tagine pot over medium-high heat. Brown venison stew meat in batches, then remove and set aside.
- Add sliced onion to the pot and sauté for 8-10 minutes until softened and lightly caramelized.
- Stir in minced garlic, grated ginger, cumin, coriander, turmeric, cinnamon, and cayenne (if using). Cook for 1 minute until fragrant.
- Return venison to the pot. Add diced tomatoes, beef/venison broth, dissolved saffron (if using), and dried apricots.
- Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, stirring occasionally.
- After 2 hours, stir in the pitted green olives and honey/maple syrup.
- Continue to simmer, covered, for another 45 minutes to 1 hour, or until venison is fork-tender and flavors are well-developed.
- Taste and adjust seasoning with salt and pepper.
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