Roasting Oven Environment
- 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
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.
- 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.