Moroccan Tagine of Venison with Preserved Meyer Lemons

by Mugnaini on April 22, 2013 in Wild Game

Moroccan Tagine of Venison with Preserved Meyer Lemons

Serves 6-8
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.

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