It’s still a little nippy out, so warm up with a chunky, tomato-based venison stew with butternut, cauliflower, and spicy harissa. It spills generously over quinoa, tossed through with pitted dates and fresh coriander. Scattered with toasted almond flakes and spattered with creamy cashew nut yoghurt. Yes, get cosy!
Venison & Date Tagine
Venison & Date Tagine
with harissa, flaked almonds & cashew nut yoghurt
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut & Cauliflower Mix
- Cashew Nut Yoghurt
- Cooked Chopped Tomato
- Dried Pitted Dates
- Flaked Almonds
- Free-range Venison Goulash
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Peas
- Pesto Princess Harissa Paste
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
WARM VEGGIEBITES
Preheat the oven to 200°C. Spread out the butternut and cauliflower pieces on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
COOK UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOASTY, FLAKY ALMONDS
Place a pot for the tagine over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
SIMMER THE TAGINE
When the veg roast reaches the halfway mark, return the pot to a medium-high heat with a drizzle of oil. When hot, fry the venison pieces for 1-2 minutes per side until browned. Remove from the pan on completion and set aside. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, sauté the grated garlic for about a minute until fragrant. Pour in the cooked chopped tomato, 50ml of water, give it a stir and simmer for 8-10 minutes until thickened. On completion, add a sweetener of choice (to taste) to balance the acidity.
FINISH THE QUINOA & SAUCE
Toss ½ of the chopped coriander and ¾ of the chopped dates (reserving the remainder for garnish) through the cooked quinoa. Add some Lemon zest, lemon juice, and seasoning to taste. Set aside for serving. Stir the cooked venison and the peas through the thickened sauce. Once the veg roast is done, stir through the roasted butternut and cauliflower, some seasoning, and the harissa paste (to taste). Remove the pot from the heat on completion.
YOUR TAGINE QUEEN!
To serve, make a bed of delicious quinoa and smother in the spicy tagine. Sprinkle over the remaining chopped coriander and dates. Garnish with the toasted almond flakes and some Lemon zest to taste. Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!
WARM VEGGIEBITES
Preheat the oven to 200°C. Spread out the butternut and cauliflower pieces on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
COOK UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOASTY, FLAKY ALMONDS
Place a pot for the tagine over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
SIMMER THE TAGINE
When the veg roast reaches the halfway mark, return the pot to a medium-high heat with a drizzle of oil. When hot, fry the venison pieces for 1-2 minutes per side until browned. Remove from the pan on completion and set aside. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, sauté the grated garlic for about a minute until fragrant. Pour in the cooked chopped tomato, 100ml of water, give it a stir and simmer for 10-12 minutes until thickened. On completion, add a sweetener of choice (to taste) to balance the acidity.
FINISH THE QUINOA & SAUCE
Toss ½ of the chopped coriander and ¾ of the chopped dates (reserving the remainder for garnish) through the cooked quinoa. Add some Lemon zest, lemon juice, and seasoning to taste. Set aside for serving. Stir the cooked venison and the peas through the thickened sauce. Once the veg roast is done, stir through the roasted butternut and cauliflower, some seasoning, and the harissa paste (to taste). Remove the pot from the heat on completion.
YOUR TAGINE QUEEN!
To serve, make a bed of delicious quinoa and smother in the spicy tagine. Sprinkle over the remaining chopped coriander and dates. Garnish with the toasted almond flakes and some Lemon zest to taste. Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!
WARM VEGGIEBITES
Preheat the oven to 200°C. Spread out the butternut and cauliflower pieces on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
COOK UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOASTY, FLAKY ALMONDS
Place a pot for the tagine over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
SIMMER THE TAGINE
When the veg roast reaches the halfway mark, return the pot to a medium-high heat with a drizzle of oil. When hot, fry the venison pieces for 1-2 minutes per side until browned. You may have to do this in batches. Remove from the pan on completion and set aside. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, sauté the grated garlic for about a minute until fragrant. Pour in the cooked chopped tomato, 150ml of water, give it a stir and simmer for 12-15 minutes until thickened. On completion, add a sweetener of choice (to taste) to balance the acidity.
FINISH THE QUINOA & SAUCE
Toss ½ of the chopped coriander and ¾ of the chopped dates (reserving the remainder for garnish) through the cooked quinoa. Add some Lemon zest, lemon juice, and seasoning to taste. Set aside for serving. Stir the cooked venison and the peas through the thickened sauce. Once the veg roast is done, stir through the roasted butternut and cauliflower, some seasoning, and the harissa paste (to taste). Remove the pot from the heat on completion.
YOUR TAGINE QUEEN!
To serve, make a bed of delicious quinoa and smother in the spicy tagine. Sprinkle over the remaining chopped coriander and dates. Garnish with the toasted almond flakes and some Lemon zest to taste. Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!
WARM VEGGIEBITES
Preheat the oven to 200°C. Spread out the butternut and cauliflower pieces on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
COOK UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOASTY, FLAKY ALMONDS
Place a pot for the tagine over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
SIMMER THE TAGINE
When the veg roast reaches the halfway mark, return the pot to a medium-high heat with a drizzle of oil. When hot, fry the venison pieces for 1-2 minutes per side until browned. You may have to do this in batches. Remove from the pan on completion and set aside. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, sauté the grated garlic for about a minute until fragrant. Pour in the cooked chopped tomato, 200ml of water, give it a stir and simmer for 12-15 minutes until thickened. On completion, add a sweetener of choice (to taste) to balance the acidity.
FINISH THE QUINOA & SAUCE
Toss ½ of the chopped coriander and ¾ of the chopped dates (reserving the remainder for garnish) through the cooked quinoa. Add some Lemon zest, lemon juice, and seasoning to taste. Set aside for serving. Stir the cooked venison and the peas through the thickened sauce. Once the veg roast is done, stir through the roasted butternut and cauliflower, some seasoning, and the harissa paste (to taste). Remove the pot from the heat on completion.
YOUR TAGINE QUEEN!
To serve, make a bed of delicious quinoa and smother in the spicy tagine. Sprinkle over the remaining chopped coriander and dates. Garnish with the toasted almond flakes and some Lemon zest to taste. Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!
Frequently Asked Questions
What is the preparation time for Venison & Date Tagine?
The preparation time for Venison & Date Tagine with harissa, flaked almonds & cashew nut yoghurt is between 30 and 45 minutes.
What is the total time required to make Venison & Date Tagine with harissa, flaked almonds & cashew nut yoghurt?
The total time required to make Venison & Date Tagine with harissa, flaked almonds & cashew nut yoghurt is between 40 and 55 minutes.
How many servings does Venison & Date Tagine provide?
4 servings
What are the main ingredients in Venison & Date Tagine?
Butternut & Cauliflower Mix, Cashew Nut Yoghurt, Cooked Chopped Tomato, Dried Pitted Dates, Flaked Almonds, Free-range Venison Goulash, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemon, Lemons, Peas, Pesto Princess Harissa Paste, White Quinoa
What is the nutritional information of Venison & Date Tagine?
Calories: 913, Carbs: 110 grams, Fat: grams, Protein: 69.5 grams, Sugar: 35.4 grams, Salt: 1363 grams
How do I prepare Venison & Date Tagine?
WARM VEGGIEBITES: Preheat the oven to 200°C. Spread out the butternut and cauliflower pieces on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. COOK UP THE QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. TOASTY, FLAKY ALMONDS: Place a pot for the tagine over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool. SIMMER THE TAGINE: When the veg roast reaches the halfway mark, return the pot to a medium-high heat with a drizzle of oil. When hot, fry the venison pieces for 1-2 minutes per side until browned. Remove from the pan on completion and set aside. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, sauté the grated garlic for about a minute until fragrant. Pour in the cooked chopped tomato, 100ml of water, give it a stir and simmer for 10-12 minutes until thickened. On completion, add a sweetener of choice (to taste) to balance the acidity. FINISH THE QUINOA & SAUCE: Toss ½ of the chopped coriander and ¾ of the chopped dates (reserving the remainder for garnish) through the cooked quinoa. Add some lemon zest, lemon juice, and seasoning to taste. Set aside for serving. Stir the cooked venison and the peas through the thickened sauce. Once the veg roast is done, stir through the roasted butternut and cauliflower, some seasoning, and the harissa paste (to taste). Remove the pot from the heat on completion. YOUR TAGINE QUEEN!: To serve, make a bed of delicious quinoa and smother in the spicy tagine. Sprinkle over the remaining chopped coriander and dates. Garnish with the toasted almond flakes and some lemon zest to taste. Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!
What should be prepared from my kitchen to make Venison & Date Tagine?
Butternut & Cauliflower Mix, Cashew Nut Yoghurt, Cooked Chopped Tomato, Dried Pitted Dates, Flaked Almonds, Free-range Venison Goulash, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemon, Lemons, Peas, Pesto Princess Harissa Paste, White Quinoa
How many calories does Venison & Date Tagine have?
913 calories
How much fat content does Venison & Date Tagine have?
grams
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