Venison, Butternut Squash and Parsnip Tagine

Name: Venison, Butternut Squash and Parsnip Tagine
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 people
Ingredients: 1 tablespoon olive oil; 1 onion; 600 g venison leg steaks; 3 garlic cloves; 2 cm ginger; 3 teaspoons ras el hanout spice mix; 1 teaspoon chilli flakes; 400 g tin chopped tomatoes; 200 ml water; 200 g butternut squash; 200 g parsnip; 4 tablespoons Coriander; 50 g pistachio kernels; Seeds from ½ pomegranate; Couscous, rice or flatbreads to serve

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
4 people
Calories
414 kcal
Course
Main Course
Cuisine
Fusion, Middle Eastern, North African

Venison, Butternut Squash and Parsnip Tagine

Nash Knight

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

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Ingredients

Servings

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

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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

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

Nutrition Information

Show Details

Calories 414kcal (21%) Carbohydrates 35g (12%) Protein 41g (82%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 128mg (43%) Sodium 229mg (10%) Potassium 1398mg (40%) Fiber 9g (36%) Sugar 14g (28%) Vitamin A 5783IU (116%) Vitamin C 34mg (38%) Calcium 131mg (13%) Iron 8mg (44%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 414 kcal

% Daily Value*

Calories	414kcal	21%
Carbohydrates	35g	12%
Protein	41g	82%
Fat	14g	22%
Saturated Fat	3g	15%
Cholesterol	128mg	43%
Sodium	229mg	10%
Potassium	1398mg	30%
Fiber	9g	36%
Sugar	14g	28%
Vitamin A	5783IU	116%
Vitamin C	34mg	38%
Calcium	131mg	13%
Iron	8mg	44%