Venison Tagine

By Silver Fern Farms
Venison Tagine
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Venison Diced
  • 2 Tbsp olive oil 
  • 1 red onion, finely sliced 
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 1 tsp ground cumin
  • ½ cup ground almonds 
  • 1 cup orange juice
  • ½ cup pitted prunes
  • 2 Tbsp honey
  • ½ cup water
  • 1 tsp sesame seeds, toasted 
  • ½ cup whole almonds, toasted


Preheat oven to 160˚C. Cut each piece of venison into quarters. Toss the venison in 1 Tbsp of olive oil and season to taste.

Heat a frying pan and pan-fry venison for 2-3 minutes (until browned). Transfer to a baking dish.

Heat remaining 1 Tbsp of olive oil and sauté the onion until soft. Add turmeric, cinnamon, and cumin. Add the ground almonds, orange juice, ½ cup water, prunes, and honey. Move venison mixture to a baking dish. Cover and braise in the oven for 1 hour.

Just before serving, sprinkle with toasted almonds and sesame seeds. Serve with vegetable couscous and harissa if desired.

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