Venison & Squash Tagine with Pomegranate Quinoa

Serving size

1 person 2 people 4 people

Ingredients

1 onion
1 chicken stock cube (Celery)

(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
1 pomegranate (use half)
4cm fresh ginger
2 tbsp Moroccan seasoning

(cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
40g dried apricots (Sulphites)

(Diced Apricots, Rice Flour, Sulphur Dioxide)
80g quinoa

(quinoa (100%))
2 garlic clove
1 harlequin squash (use half)
250g wild venison strips
2 tbsp tomato purée
10g flaked almonds (Nuts)
80g sliced cavolo nero

Allergens

Contains: Sulphites, Nuts

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	736Kcal
	548kJ	3079kJ
Fat	3.2g	18g
of which saturates	0.8g	4.3g
Carbohydrates	12g	70g
of which sugars	6.2g	35g
Protein	8.1g	46g
Salt	0.47g	2.6g
Fibre	2.3g	13g

Ingredients

1 harlequin squash (use a quarter)
80g sliced cavolo nero (use half)
1 x 125g wild venison strips
2 tbsp Moroccan seasoning (use half)

(cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
4cm fresh ginger (use half)
40g dried apricots (use half) (Sulphites)

(Diced Apricots, Rice Flour, Sulphur Dioxide)
80g quinoa (use half)

(quinoa (100%))
2 garlic clove
10g flaked almonds (use half) (Nuts)
1 onion (use half)
2 tbsp tomato purée (use half)
1 chicken stock cube (use half) (Celery)

(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
1 pomegranate (use a quarter)

Allergens

Contains: Sulphites, Nuts

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	127Kcal	719Kcal
	533kJ	3009kJ
Fat	2.7g	15g
of which saturates	0.7g	4.0g
Carbohydrates	12g	70g
of which sugars	6.2g	35g
Protein	8.2g	46g
Salt	0.47g	2.6g
Fibre	2.3g	13g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Venison & Squash Tagine with Pomegranate Quinoa

Prep time: 15 mins

Total time: 35 mins

Cuisine: Moroccan

Food group: Beef

Dig into this warming Moroccan tagine, filled with the best of British produce. Wild British venison simmers in an irresistible sauce with sweet apricots, fragrant ginger and seasonal harlequin squash. To soak up all the sauce? Fluffy quinoa with pops of pomegranate seeds. Scatter over flaked almonds for a nutty crunch.

Cooking Instructions

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.

Peel and halve the squash lengthways, discard the seeds, and cut half into 2cm cubes. Heat a large frying pan with 1 tbsp oil on medium heat. Add the squash and cook for 4-6 mins, until golden.
Finely dice the onion. Finely chop or crush the garlic. Finely chop or grate the ginger.
Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
Add the onion to the squash and cook for 3 mins, until softened. Add the ginger, garlic and spice mix and cook for 1 min. Add the venison and cook for 3 mins, until golden brown.
Add the tomato puree, apricots and 250ml water (125ml for 1 person). Crumble in the stock cube. Bring to a boil, then simmer for 8-12 mins, until the squash is soft and the sauce thickens.
Halve the pomegranate and remove the seeds. In the final 3 mins of cooking the tagine, stir in the cavolo nero to wilt. Add a splash of water, if necessary. Season with sea salt.
Serve the cooked quinoa with the venison tagine. Sprinkle with pomegranate seeds and flaked almonds.