Squash & Venison Tagine Recipe

In a large pot, heat some oil over medium heat. Add the venison cubes and cook until browned on all sides. Remove from the pot and set aside.

In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant.

Add the ground cumin, coriander, ginger, cinnamon, turmeric, and cayenne pepper to the pot. Stir well to coat the onions and garlic with the spices.

Return the browned venison to the pot and stir to combine with the spices.

Add the cubed butternut squash, diced tomatoes, and broth to the pot. Stir well and bring to a simmer.

Reduce the heat to low, cover the pot, and let the tagine simmer for about 2 hours, or until the venison is tender and the flavors have melded together.

Stir in the green olives and chopped cilantro. Season with salt and pepper to taste.

Serve the squash and venison tagine hot with couscous or crusty bread.