Venison Tagine

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We love venison as its such a rich and lean meat that’s full of flavour and I was lucky to have been given a 3kg haunch of venison a while back by a colleague in exchange for making her daughter’s Christening cake. Her husband shot and butchered the venison, so I can be sure of it’s provenance.

 After boning the joint of meat, I divided it and used one portion to make a tagine in my slow cooker as follows:

500g Venison, cubed (you can use beef or lamb if you prefer)
30ml Rapeseed oil
2 Onions, sliced
2 Cloves of garlic, crushed
1tbs Ground coriander
1tbs Ground cumin
2tsp Ground ginger
1tsp Ground cinnamon
250ml Beef stock
400g tin Plum tomatoes
100g Dried apricots, chopped
2tbs Ground almonds
400g tin Chick peas, drained and rinsed

1. Heat the oil in a heavy based frying pan and fry the venison in batches until browned.
2. Transfer the venison into the base of your slow cooker.
3. Gently fry the onion & garlic in the pan for 5 minutes until softened, then add the ground coriander, cumin, ginger and cinnamon and fry gently for 2 minutes.
4. Add this onion & spice mixture to your venison in the slow cooker.
5. Pour your stock into your frying pan to deglaze and heat until just boiling.
6. Pour this stock mixture over your meat and spice mixture.
7. Add the plum tomatoes, chopped apricots, ground almonds and chick peas.
8. Stir well then place the lid on top.
9. Cook in the slow cooker on low for 12 hours or on medium for 8 hours.

Serve with cous cous and a little fresh, chopped coriander to garnish.

Home made Humous

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I was after something quick and tasty to cook for lunch today so this is what I made.


There are lots of recipes out there for Humous (as well as lots of ways of spelling it!) This is the one that I use;

1 x 400g tin Chick peas, drained and rinsed
½tsp (2.5ml) Sea Salt (or to taste)
3 cloves of Garlic, peeled
4 tbs (60ml) Tahini paste
1 Lemon, juiced
¼tsp (1.25ml) Cayenne pepper (or to taste)
2-4tbs Soured cream

And this is how easy it is to make…

1. Place all of the above into a food processor, apart from the soured cream, and blitz to a smooth paste (this takes a few minutes).
2. Stop the processor after each minute or so and scrape down the sides to ensure that it is all evenly blended.
3. Adjust the lemon juice, salt and Cayenne pepper to your personal taste; adding a little more if necessary.  This mixture will still be quite thick.
4. Mix in a couple of tablespoons of soured cream and blend further.
5. Continue to add the soured cream, a tablespoon at a time, and then blend until you achieve the right consistency.  Personally I like it to ‘blob’ off the spatula.

6. Serve with hot toasted pitta breads or vegetable sticks such as carrots, celery, peppers etc.