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.
Venison & Squash Tagine with Pomegranate Quinoa
Dig into this warming Moroccan tagine filled with the best of British produce. Succulent wild British diced venison simmers in an irresistible sauce with sweet apricots, fragrant ginger and seasonal harlequin squash. To soak up all the sauce? Fluffy quinoa flecked with pops of pomegranate seeds. Scatter over flaked almonds for a nutty crunch.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 3 garlic clove
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 pomegranate
- 500g wild venison strips
- 160g quinoa (quinoa (100%))
- 160g sliced cavolo nero
- 20g flaked almonds (Nuts)
- 4 tbsp Moroccan seasoning (cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
- 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)
- 200g passata (tomatoes, salt, citric acid)
- 1 onion
- 4cm fresh ginger
- 1 harlequin squash
Nutritional Information
Calories: 659
Protein: 45g
Carbs: 60g
Fat: 13g
Venison & Squash Tagine with Pomegranate Quinoa
Dig into this warming Moroccan tagine filled with the best of British produce. Succulent wild British diced venison simmers in an irresistible sauce with sweet apricots, fragrant ginger and seasonal harlequin squash. To soak up all the sauce? Fluffy quinoa flecked with pops of pomegranate seeds. Scatter over flaked almonds for a nutty crunch.
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Cooking Instructions
- Peel and halve the squash lengthways, discard the seeds, and cut 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 frying pan and cook for 3 mins. Add the ginger, garlic and spice mix, cook for 1 min, then add the venison. Cook for 3 mins, then add the passata, apricots and 250ml water. Crumble in the stock cube and stir. 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. Add the cavolo nero to the squash in the final 3 mins of cooking and stir to wilt. Add a splash of water if it gets too thick. Season with sea salt to taste.
- Serve the cooked quinoa with the venison tagine. Sprinkle with pomegranate seeds and flaked almonds.
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