Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 600 g venison leg steaks (cut into 2cm cubes (I got mine from Tesco!))
  • 3 garlic cloves (crushed or grated)
  • 2 cm ginger (grated)
  • 3 teaspoons ras el hanout spice mix ((I used Santa Maria))
  • 1 teaspoon chilli flakes
  • 400 g tin chopped tomatoes
  • 200 ml water ((half the empty tomato tin))
  • 200 g butternut squash (peeled and cut into 1cm cubes)
  • 200 g parsnip (peeled and cut into 1cm cubes)
  • 4 tablespoons coriander (chopped finely)
  • 50 g pistachio kernels (chopped finely)
  • Seeds from ½ pomegranate (roughly 100g / 4oz (or buy a pot of pomegranate seeds))
  • Couscous, rice or flatbreads to serve

Instruction

  • Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
  • Put the oil and diced onions in an ovenproof saucepan or flame proof casserole dish and cook over a low heat with a lid on for 5 minutes until softened.
  • Turn the heat up and add the venison. Cook for 3 minutes, stirring frequently.
  • Turn the heat back down again and add the garlic, ginger, chilli and ras el hanout. Cook gently for 2 minutes.
  • Add the tomatoes and water and bring to the boil, then put the lid on and place in your preheated oven for 45 minutes.
  • After 45 minutes, remove from the oven and add the parsnip and butternut squash. Return to the oven for a further 45 minutes. (1h30 in total oven time.)
  • Remove from the oven and stir in 2 tablespoons of the coriander. Scatter with the chopped pistachios, pomegranate seeds and remaining coriander.
  • Serve with couscous, rice or flatbreads.