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.
Slow-cooked Venison & Apricot Tagine
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High protein
New
9 plants
Low sat fat
Serving size
Ingredients
- 2 carrot
- 200g brown rice (brown rice (100%))
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 3 garlic clove
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 4 tbsp Moroccan seasoning (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
- 1 onion
- 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)
- 400g British venison mince
- 80g sliced kale
- 2 tbsp pomegranate molasses
- 20g flaked almonds (Nuts)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
Nutritional Information
Calories: 588
Protein: 31g
Carbs: 70g
Fat: 20g
Slow-cooked Venison & Apricot Tagine
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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 150ml of water 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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