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Venison Tagine with Persimmon Salsa & Pistachio Parsnips
The fragrant flavours of North Africa meet tender wild venison in this warming tagine. Serve alongside fluffy quinoa, a vibrant salsa, starring bright persimmon, and sweet parsnips, roasted and coated in sticky honey and crunchy pistachios. It's a true mid-week feast!
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 onion
- 15ml hot honey (honey, chilli extract)
- 400g passata (tomatoes, salt, citric acid)
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 2 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 500g wild venison strips
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 20g pistachios (Nuts)
- 160g quinoa (Quinoa 100%)
- 2 x persimmon
- 2 parsnip
Nutritional Information
Calories: 563
Protein: 43g
Carbs: 63g
Fat: 16g
Venison Tagine with Persimmon Salsa & Pistachio Parsnips
The fragrant flavours of North Africa meet tender wild venison in this warming tagine. Serve alongside fluffy quinoa, a vibrant salsa, starring bright persimmon, and sweet parsnips, roasted and coated in sticky honey and crunchy pistachios. It's a true mid-week feast!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Roast the parnsips
- Dice the parsnips into 2cm chunks (peel optional)
- Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Prep & cook the quinoa
- Finely dice the onion. Finely chop or crush the garlic. Dice the persimmons into 1cm chunks. Finely chop the parsley. Roughly chop the pistachios
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Simmer the tagine
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the onion and cook for 3-4 mins, until softening
- Add the venison strips and cook for 3 mins, stirring frequently. Season with salt and pepper
- Stir in the garlic, Moroccan seasoning and half the vinegar and cook for 1 min
- Add the beef stock, passata and 100ml water, then bring to a boil. Simmer for 6 mins, until the venison is cooked through
Salsa & final touches
- Meanwhile, in the medium bowl, mix together the persimmon, remaining vinegar, half the parsley, 1 tsp oil and a pinch salt and pepper
- When the parsnip has 5 mins remaining, toss with the hot honey and pistachios, until coated. Roast for the remaining time
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the venison tagine into bowls, with the quinoa and parsnip alongside. Top with the persimmon salsa and sprinkle with the remaining parsley to finish
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