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Moroccan Tagine of Venison with Preserved Meyer Lemons
Moroccan Tagine of Venison with Preserved Meyer Lemons
Roasting Oven Environment
Ingredients
3 pounds boneless venison, cut into 2-inch chunks
1 ½ cups finely diced onion
1 tablespoon minced garlic
1 tablespoon paprika
1 ½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper
Pinch of saffron
3 mint leaves, torn
¼ cup chopped fresh cilantro stems (save leaves for garnish)
2 cups water, more as needed
3 carrots, cut into 1 ½” chunks
2 preserved Meyer lemons, rinsed and cut into eights
2 tablespoons fresh lemon juice, or more to taste
20 kalamata olives, pitted
2 cups 1 ½” chunks of butternut squash
Harissa - recipe below
Preparation
Place venison, onions, garlic, spices, saffron, mint and cilantro stems in a large heavy pot. Add water to cover meat, place lid on pot and set into hot oven. Cook for about 2 hours or until vension is tender.
Add carrots, butternut squash, olives and preserved lemon, add more water if necessary, cover and cook until vegetables are tender, about 10-15 minutes. Taste for salt and pepper and add cilantro leaves.
Serve with Harissa on the side.
Harissa
Ingredients:
2 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel seeds
2 teaspoon salt
1 teaspoon black pepper
3 tablespoons red wine vinegar, or more
¼ cup olive oil
In a small bowl mix all ingredients together until well blended. Store in the refrigerator for up to 1 month.
Suggestions: prepare at least a few hours ahead of time so all the flavors are well combined. Add a little balsamic vinegar for a bit of sweetness. For extra spice add more cayenne or use hot paprika.
NOTES:
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