Squash Venison Tagine Recipes

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SQUASH & VENISON TAGINE



Squash & venison tagine image

Fragrantly spiced, this Moroccan-style stew with ginger, cinnamon and cloves will become your go-to main dish for a make ahead dinner party menu

Provided by Cassie Best

Categories     Dinner, Lunch, Main course

Time 3h45m

Number Of Ingredients 19

3 tbsp rapeseed or sunflower oil
600g squash or pumpkin, peeled, seeds removed and cut into large pieces
250g shallots , halved
450g stewing venison (shoulder or shin is best), cut into large pieces
1 tbsp cumin
1 tbsp coriander seeds
1 tsp black peppercorns
1 cinnamon stick
2 cloves
bunch coriander , stalks roughly chopped, leaves picked
thumb-sized piece ginger , peeled and roughly chopped
3 garlic cloves , crushed
1 fat red chilli , deseeded and roughly chopped
good pinch of saffron
500ml chicken stock
8 pitted prunes , halved
2 tbsp pomegranate molasses
bulghar wheat or brown rice, to serve
natural yogurt , to serve

Steps:

  • Heat 1 tbsp oil in a large pan and heat oven to 180C/160C fan/gas 4. Toss the pumpkin pieces in another 1 tbsp oil and some seasoning, and put on a large baking tray lined with baking parchment. Roast the pumpkin for 30 mins until almost tender but not too soft. Meanwhile add the shallots to the pan, rolling around now and then, until golden. Scoop the shallots out and set aside.
  • Add the remaining oil to the pan and brown the venison - you'll need to do this in batches so that you don't overcrowd the pan. Take your time, ensuring the meat has a nice dark-brown crust before you remove it from the pan - this will give the tagine a good rich flavour.
  • While the meat browns, heat a frying pan and tip in the cumin, coriander seeds, peppercorns, cinnamon stick and cloves. Warm the spices through, stirring them around from time to time, until they turn a shade darker and smell aromatic. Put the cinnamon stick to one side with the venison, and tip the remaining spices into the small bowl of a food processor or a mortar. Whizz or pound with a pestle to a powder. Add the coriander stalks, ginger, garlic, chilli and 1 tsp salt, and blend to a paste (you may have to add a little water if using a food processor).
  • When all the venison pieces have been browned, return the meat to the pan with the cinnamon stick. Stir in the spice paste and sizzle for 1-2 mins, splashing in a little water if the paste starts to stick to the bottom of the pan. Add the saffron and pour in the stock. Bring to a simmer, cover with a lid and leave to bubble over a gentle heat for 1 hr 30 mins, stirring occasionally.
  • Add the browned shallots, prunes and pomegranate molasses to the tagine, increase the heat a little and bubble without a lid for 30 mins more, until the liquid has reduced and the tagine is rich and tasty. Season and stir in the pumpkin 10 mins before the tagine is finished cooking. Stir through the coriander leaves and serve with your favourite grain - bulghar wheat, quinoa or brown rice goes well - and a dollop of yogurt. Even better if cooled and served the next day. This tagine will last for up to 3 days in the fridge or can be frozen for 2 months.

Nutrition Facts : Calories 331 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium

VENISON AND WILD RICE STUFFED ACORN SQUASH



Venison and Wild Rice Stuffed Acorn Squash image

These acorn squash are stuffed with great Northwoods flavors!

Provided by Aaron

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h10m

Yield 4

Number Of Ingredients 10

⅓ cup wild rice
2 ⅔ cups water
1 acorn squash, halved and seeded
⅓ cup cranberries
½ pound ground venison
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 pinch Salt and pepper to taste
¼ cup butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
  • Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
  • Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
  • Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
  • Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 51.6 g, Cholesterol 70.2 mg, Fat 13.1 g, Fiber 3.4 g, Protein 13.9 g, SaturatedFat 7.9 g, Sodium 113.5 mg, Sugar 30.2 g

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