Venison, Butternut Squash and Parsnip Tagine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant tagine of venison with butternut squash and parsnip, seasoned with ras hanout and warm spices. Topped with pistachios and pomegranate for a dish that's easy enough for weeknight dinner but elegant enough for entertaining.
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Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 683mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1564mg
- Calcium
- 115mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.