Venison Tagine with Persimmon Salsa & Pistachio Parsnips

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	563Kcal
	477kJ	2355kJ
Fat	3.3g	16g
of which saturates	0.6g	3.1g
Carbohydrates	13g	63g
of which sugars	5.4g	27g
Protein	8.7g	43g
Salt	0.25g	1.2g
Fibre	2.5g	12g

Back

High protein 1/3 daily fibre 7 plants Low sat fat

Venison Tagine with Persimmon Salsa & Pistachio Parsnips

Prep time: 20 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Beef

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!

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.

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