The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 80g sliced kale
-
11g beef stock powder(Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 10g flaked almonds (Nuts)
-
80g brown rice(brown rice (100%))
- 280g British venison mince
-
1 tbsp harissa paste(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 tbsp pomegranate molasses (use half)
-
390g chopped tomatoes(tomatoes, tomato paste, salt, acidity regulator (citric acid))
-
2 tbsp Moroccan seasoning(Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 1 carrot
- 2 garlic clove
- 1 onion
-
40g dried apricots (Sulphites)(Diced Apricots, Rice Flour, Sulphur Dioxide)
Allergens
Contains:
Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 710Kcal |
| 482kJ | 2970kJ | |
| Fat | 3.9g | 24g |
| of which saturates | 0.8g | 4.9g |
| Carbohydrates | 13g | 78g |
| of which sugars | 5.5g | 34g |
| Protein | 7.1g | 43g |
| Salt | 0.35g | 2.1g |
| Fibre | 1.9g | 11g |
Ingredients
Ingredients
-
1 tbsp harissa paste (use half)(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 80g sliced kale (use half)
- 10g flaked almonds (use half) (Nuts)
-
40g dried apricots (use half) (Sulphites)(Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 onion (use half)
- 1 carrot (use half)
- 2 tbsp pomegranate molasses (use a quarter)
-
390g chopped tomatoes (use half)(tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 140g British venison mince
-
80g brown rice (use half)(brown rice (100%))
- 2 garlic clove
-
2 tbsp Moroccan seasoning (use half)(Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
-
11g beef stock powder (use half)(Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
Allergens
Contains:
Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 715Kcal |
| 481kJ | 2993kJ | |
| Fat | 3.9g | 24g |
| of which saturates | 0.8g | 5.0g |
| Carbohydrates | 13g | 79g |
| of which sugars | 5.5g | 34g |
| Protein | 7.1g | 44g |
| Salt | 0.34g | 2.1g |
| Fibre | 1.9g | 12g |
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Slow-cooked Venison & Apricot Tagine
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Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a large lidded frying pan and jug
Cook the rice
- Add the rice to the sauce pan and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Finely chop or crush the garlic
- Cut the carrots into 1cm thick discs (peel optional)
- Finely dice the onion
- Finely chop the apricots
get the tagine going
- Heat a large lidded frying pan with 1 tbsp oil on medium-high heat.
- Add the carrots and onions and cook for 5 mins, until softening
- Add the garlic and cook for 30 secs
- Add the Moroccan seasoning, apricots, harissa, stock, chopped tomatoes and 100ml of water (50ml for 1 person) and mix well
- Add the slow cooked vension and simmer for 7-9 mins with a lid on, until the carrots are soft and the venison pulls apart
- Season to taste with sea salt and black pepper
Stir in the greens
- Once reduced, stir in the kale and pomegranate molasses (to taste) and cook for a further 3-4 mins, until the kale has wilted
Plate up
- Serve the tagine alongside the rice, and scatter over the flaked almonds
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