Venison Tagine
On January 12, 2013 by sixtyacrebakerI may have mentioned before a time or three that my husband is a hunter. It affords us a freezer full of rich meats antelope, boar, venison and elk. Venison works well with the heady spices found in an african pantry.
Venison Tagine
serves 4
1 1/2 lbs venison (or lamb) cut into chunks
1/2 cup (about) flour
olive oil
salt to taste
3/4 tsp pepper
1 Tbs garam masala-after grinding*
large pinch saffron threads
2 cups warm water
1 medium onion-grated
1 clove garlic-finely chopped
generous handful dried cranberries or cherries
1/2 cup dried apricots, cut into slivers
1 lemon-grated zest and juice
1 cup blanched almonds
1/4 cup honey
2 Tbs unsalted butter
Dissolve saffron in the warm water. Preheat oven to 350F. Heat olive oil in bottom of heavy bottom (oven proof) pot or dutch oven. Coat the venison pieces in flour and brown in olive oil. Once brown, add in onion and cook until the onion just begins to brown on edges. Toss in garlic and give it a few stirs. Allow to cook a couple of minutes. Add saffron water, cover and place in preheated oven. Cook until venison is very tender about 45-60 minutes). Remove from oven, add in cranberries (or cherries if using), apricots, honey, lemon zest and juice, almonds, and honey. Place over medium heat on stove and cook for about 15 minutes more. If it appears to be too dry add a bit of warm water just to loosen a bit. if it is too watery, remove the top and cook and stir to slightly thicken. Remove from heat and stir in butter just before serving.
serve with couscous or over rice
*i use whole spices-toast them and then grind in mortar and pestle…but if you can find garam masala in your spice aisle, by all means use it!enison tagine
serves 4
Salt Preserved Oranges
On March 4, 2011 by sixtyacrebakerI hadn’t yet been to Morocco when I first became seduced by tagine; meat braised into submission in the company of dried fruit, toasted nuts, exotic spices, and preserved citrus. Preserved lemon can be plucked off the shelf of your favorite fancy grocery. However preserved oranges are less likely to procured at your local. I have found preserved oranges offer a slightly sweeter note that couples well with headier spices like cinnamon, anise, nutmeg, and cardamom. Preserved oranges are easy to make at home and use few ingredients. Within 10 minutes you will be transported to a far away land full of culinary possibility.
Preserved Oranges
smallish thin rind oranges
kosher salt
pink peppercorns
star anise
bay leaf
Thoroughly wash and scrub the oranges removing stems. Cut into fourths without allowing the knife to cut all the way through. Cut approximately 2/3rds through the fruit. Generously salt the flesh of the orange Using a sterilized jar with proper fitting lid begin to press the oranges into the jar. Pour additional salt in between the layers of oranges. Periodically drop in peppercorns using no more than 10 in your entire jar. Continue doing this until the jar is well packed and full. Squeeze orange juice to fill in the gaps. Slide in a bay leaf and star anise. Add a bit more salt, then seal. Turn upside down on the shelf of the fridge overnight. The next day, turn it back right side up. If you see a gap, fill it with oranges, salt and orange juice. Close it up and place back in the refrigerator. Let “steep” for 4 weeks. These will keep for about 6 months. Rinse before using. Use as you would preserved lemons.