Roe Deer Tagine with Butternut Squash, Raisins and Harissa

Serves 4

Ingredients

675g (1½ lbs) roe deer shoulder, cut into large cubes
450g (1lb) butternut squash
1 tbsp ground coriander
2 tsps ground ginger
About 3 tbsp good olive oil
1 onion, sliced
2 garlic cloves, finely chopped
About 1 litre (1¾ pints) vegetable stock
1 cinnamon stick
2 bay leaves
85g (3oz) golden raisins or chopped dried apricots
1 tsp harissa paste
Salt and freshly ground black pepper

Method

Cut the venison into large cubes. Peel and de-seed the squash and cut into cubes the same size as the venison.

Mix the coriander and ginger with 2 tbsps olive oil and plenty of freshly ground black pepper in a bowl.  Add the diced venison and toss well.

Heat a large, heavy frying pan until very hot then add 1 tbsp of olive oil and brown the venison evenly in batches.

Transfer the browned venison to a casserole, then add the sliced onion and garlic to the frying pan with a little extra olive oil and fry for 3-4 minutes until they start to change colour. Pour in the stock and bring to the boil, stirring well. Remove from the heat and pour over the venison.

Add the cinnamon stick and bay leaves, season well with salt and pepper, cover and simmer very gently for 30 minutes. Uncover, then stir in the pumpkin, raisins and harissa paste. Bring to the boil, re-cover and simmer for another 30 minutes or until the meat and vegetables are tender.

If there seems to be too much liquid when cooked, strain it off and boil hard to reduce to the desired consistency then pour back onto the venison. Remove the cinnamon stick and bay leaves.

Serve with couscous, rice, flatbread or even focaccia to mop up the juices.

For a concentrated flavour, use game or beef stock and add extra harissa if you like it hot.