Moroccan Venison (Beef) Tagine with Dried Mango and Raisins

Name: Moroccan Venison (Beef) Tagine with Dried Mango and Raisins
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 lb venison; 3 tsp olive oil; 1 tsp ground coriander; 0.5 tsp cumin; 1 tsp ground ginger; 1 pinch saffron; 1 onion; 1 garlic clove; 1.75 cup vegetable stock; 1 cinnamon stick; 0.5 cup golden raisin; 0.667 cup dried mango; 1 tsp harissa

Venison, golden raisin and mango come together in this tagine, fragrant with cumin and ginger and slow-cooked.

8 hr 15 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 480 min · 495 min total
Difficulty: medium

1
Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well.
2
Heat remaining 1 teaspoons olive oil in skillet over med. high heat. Brown meat on all sides; place in crock pot.
3
Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown. Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot.
4 min
4
Add cinnamon stick and cook 5 hours on LOW. After 5 hours, stir stew and add raisins, mango, and harissa.
5
Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread.
180 min