• 3lb / 1.5 kg of diced venison
  • 2 large onions diced
  • 4 inches of grated ginger
  • 1 tbls of ground cumin
  • 1 tbls of ground coriander
  • 1 tin of 400g chopped tomatoes
  • 500ml Beef stock
  • 3 x garlic cloves grated
  • 1 can of chick peas or white beans
  • 2 red chillies’ diced
  • 1 butternut squash diced
  • 2 x preserved lemons
  • Olive oil for browning meat
  • Salt & pepper
  • Couscous to serve
  • Crème freshe to serve
  • Bunch of fresh chopped coriander to serve


Add olive oil to a deep casserole dish

Add the diced venison until browned, drain and put to one side

Add the onions, garlic, cumin, ginger and coriander seeds to the pan and soften for 10 mins

Add the butternut squash & venison back to the pan until simmering

Add the tomatoes, chilli’s, lemons & stock and bring to the heat.

Put the lid on the pan and move to the oven for 2 hours 350f, check for tenderness and cook for a further 30 mins if needed

Add the chick peas or white beans to the pan 30 mins before the end

Add salt & pepper until seasoning is right for your taste