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🍽️ Tender Venison Tajine with Chickpeas and Plums

706 kcal · 120 min · 4 servings

Ingredients

• 700 g venison
• 2 clove(s) garlic
• 3 cm ginger (fresh)
• 1 tsp cumin
• 0.5 tsp peppercorns, white
• 1 tsp saffron threads
• 6 tbsp olive oil
• 1 onion(s)
• 2 carrot(s)
• 250 g prune(s)
• 1 lemon(s)
• 1 tsp salt
• 1 cinnamon stick(s)
• 1 liter game stock
• 0.5 can chickpeas
• 1 bunch mint
• 1 bunch flat-leaf parsley
• 250 g almond(s)

Instructions

1. 1. Cut the venison into cubes of about 2 to 3 cm.
2. 2. Finely dice the garlic and grate the ginger.
3. 3. Place the garlic, ginger, cumin, peppercorns, saffron, and olive oil in a mortar.
4. 4. Crush the mixture finely.
5. 5. Toss the meat in the marinade.
6. 6. Peel the onion and cut it into large chunks.
7. 7. Peel the carrots and slice them.
8. 8. Evenly distribute the meat, carrots, onions, and dried plums in the tajine.
9. 9. Wash the lemon under hot water and slice it.
10. 10. Arrange the lemon slices in a circle over the meat and vegetables.
11. 11. Press the cinnamon stick into the center.
12. 12. Pour in game stock until everything is covered.
13. 13. Place the lid on.
14. 14. Fill the rim of the lid with cold water.
15. 15. Simmer over medium heat for about 30 minutes.
16. 16. After 30 minutes, add the chickpeas.
17. 17. Add more liquid if necessary.
18. 18. Wash the mint and parsley and pat them dry.
19. 19. Chop the herbs coarsely.
20. 20. Toast the almonds in a pan without oil.
21. 21. Check the meat after the cooking time.
22. 22. If it is tender, remove the lid.
23. 23. Let the sauce reduce until it is creamy.
24. 24. Taste and adjust seasoning.
25. 25. Sprinkle the chopped herbs and almonds on top.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 706
• Protein: 43 g · Fett/Fat: 43 g · Carbs: 35 g