Venison Tajine

Name: Venison Tajine
Prep time: 30 min
Cook time: 11 h
Total time: 11 h 30 min
Yield: 6-8
Ingredients: 1.5 lb venison shoulder, bone in preferred; 1 ½ TBSP divided, Montana Mex mild chile seasoning; 1 TBSP coriander seed, lightly toasted; 2 tsp Fennel seed; 2 tsp black peppercorns, lightly toasted and ground; 1 red onion, cut into large 1 inch pieces; 1 eggplant, cut into large 1 inch pieces; 1 zucchini, cut into large 1 inch pieces; 1 fennel bulb, cut into large 1 inch pieces; 1 large red bell pepper, cut into large 1 inch pieces; 2 anahiem peppers, cut into large 1 inch pieces; 3 stalks celery; 3 medium carrots; 1 cup Montana Mex Organic Ketchup; 1 cup game or beef stock; ¼+ cup extra virgin olive oil; 1 head of garlic, peeled and cloves smashed; 1 cinnamon stick, lightly toasted; 1 tsp dry oregano; 4 dry bay leaves; 1 TBSP dry mint leaves; ½ tsp Montana Mex Jalapeño seasoning; 1 tsp sea salt; 1 lemon, zested, juiced; ½ cup chopped fresh parsley

My first memory of this dish was in the wintertime. I was working on a yacht docked in the port of Nice, France. The head Stewardess, Carole, was native to the area and had a fondness for dishes from North Africa. One day, Carole requested to make dinner and took over the galley. She used a traditional cut of lamb shank and neck. The spices and bright depth in the resulting sauce countered the unctuous fatty lamb in a happy yin and yang of flavors. I recall having seconds and thirds atop a pile of fluffy couscous studded with surprises of dried fruit and the aromatics of cardamom and virgin olive oil. Enjoy with flatbread or a crusty baguette.

Venison Tajine

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

30 minutes

Cook Time

11 hours

Ingredients

1.5 lb venison shoulder, bone in preferred
1 ½ TBSP divided, Montana Mex mild chile seasoning
1 TBSP coriander seed, lightly toasted
2 tsp Fennel seed
2 tsp black peppercorns, lightly toasted and ground
1 red onion, cut into large 1 inch pieces
1 eggplant, cut into large 1 inch pieces
1 zucchini, cut into large 1 inch pieces
1 fennel bulb, cut into large 1 inch pieces
1 large red bell pepper, cut into large 1 inch pieces
2 anahiem peppers, cut into large 1 inch pieces
3 stalks celery
3 medium carrots
1 cup Montana Mex Organic Ketchup
1 cup game or beef stock
¼+ cup extra virgin olive oil
1 head of garlic, peeled and cloves smashed
1 cinnamon stick, lightly toasted
1 tsp dry oregano
4 dry bay leaves
1 TBSP dry mint leaves
½ tsp Montana Mex Jalapeño seasoning
1 tsp sea salt
1 lemon, zested, juiced
½ cup chopped fresh parsley

Directions

Preheat a grill if using to 400* or prepare a hot bed of coals.
In a dry skillet lightly toast the black peppercorns, coriander seeds, and fennel seeds. Remove from the skillet and grind to a coarse texture. Use a splash of the oil to entirely coat the venison shoulder and then season liberally with the toasted spice.
Sear the shoulder on a hot grill or in a skillet until browned on all sides. Remove from the grill and add to a sous vide bag along with the prepared vegetables, Montana Mex ketchup, game stock, and remaining ingredients except for the lemon.
Prepare a sous vide bath and set the circulating wand at 185* F with a 10-hour timer. Remove the cooked shoulder and freeze or refrigerate for later use.
If you are planning to serve immediately, I like to finish my Tajine by adding the grated zest and juice of a lemon and a generous sprinkle of chopped fresh parsley. My favorite and the traditional accompaniment to this dish is to serve alongside fluffy steamed couscous.
Enjoy!

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