How To Make Squash & Venison Tagine
Serves:
Ingredients
- 1 lb venison stew meat, cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 2 cups butternut squash, peeled and cubed
- 1 cup diced tomatoes
- 1 cup beef or vegetable broth
- 1/2 cup pitted green olives
- 1/4 cup chopped fresh cilantro
- Salt, to taste
- Pepper, to taste
Instructions
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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.
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In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant.
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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.
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Return the browned venison to the pot and stir to combine with the spices.
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Add the cubed butternut squash, diced tomatoes, and broth to the pot. Stir well and bring to a simmer.
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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.
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Stir in the green olives and chopped cilantro. Season with salt and pepper to taste.
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Serve the squash and venison tagine hot with couscous or crusty bread.
Nutrition
- Calories : 320kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 85mg
- Sodium : 853mg
- Total Carbohydrates : 23g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 38g
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