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Special Equipment - Tagine

Special Ingredients - Red Stag Stew Meat

2 pounds venison, cut into 1 inch cubes

3 tablespoons olive oil

2 teaspoons paprika

1 teaspoon ground cinnamon

1 teaspoon kosher salt

¾ teaspoon garlic powder

¾ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground cardamom

½ teaspoon ground ginger

¼ teaspoon ground turmeric

¼ teaspoon cayenne pepper

¼ teaspoon ground cloves

1 pinch saffron or 2 tablespoons of rose buds

2 medium onions, cut into 1-inch cubes

5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips

1 tablespoon freshly grated ginger

1 lemon, zested

3 tablespoons of chicken stock

1 tablespoon tomato paste

1 tablespoon honey

1 tablespoon arrowroot powder or corn starch

Toss the meat with olive oil in a large mixing bowl. Combine the dry spices (paprika, cinnamon, salt, garlic, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, saffron, arrowroot powder, lemon zest, tomato paste) and then toss the meat in the spice mixture until it’s completely covered.

Either refrigerate this for 8 hours (or overnight) to marinate or vacuum seal the meat and refrigerate for 2 hours.

In a large, heavy-bottomed pot, brown the meat on high heat for 5 minutes.

In the base of the tagine, add a few tablespoons of olive oil. Cut the carrots into thirds and lay them in the bottom. Add 1 tablespoon of honey and then spoon the browned meat and all of the juices on top of the carrots. You can add the cubed onions at this point as well.

Add the grated fresh ginger to the top of the meat. Put the tagine lid on and then put into a 350ºF oven for an hour. After an hour, reduce the heat to 300ºF and allow to cook for an additional 2 hours. Alternatively, you can do 300ºF for 4-6 hours for more of a pot-roast consistency.

Once the cooking time has elapsed, remove the tagine from the oven and allow to rest on a trivet for 30 minutes before serving.

Serve atop a bed of couscous, rice, or quinoa.