Spiced venison tagine from Cuisine Magazine, Jul/Aug 2021 (#206) (page 71) by Ginny Grant

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried prunes for dried apricots, and rice or couscous for freekeh.

  • anya_sf on December 30, 2025

    At first I was confused by this recipe, then realized it's actually 2 recipes in 1, each serving 2-3. I combined them, using 1 lb venison, 1 qt chicken broth, 1 sweet potato, 1 can chickpeas, carrots instead of parsnips. Added 2 strips lemon peel instead of preserved lemon (didn't have). Cooked all together following venison instructions. The dried apricots made it a bit sweet; would use less. Also would have liked more meat relative to everything else, but that's my fault for combining the recipes. Otherwise, flavorful and enjoyable over couscous.

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