Thank you, from the Foods of the World Forums! |
Making a Tajine (Tagine) with Venison |
Post Reply |
Author | |
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
Posted: 02 October 2018 at 10:31 |
I love using my Tajine to cook wonderful North-African meals. One of the most common Tajine (also spelled tagine) meals is lamb tagine; however, in my own location, vension - which is a very fair substitute for lamb - is easier to acquire. A friend in Europe offered some suggestions and advice when using venison as a substitute for lamb when making a tajine.
Note: his suggestions are based on this recipe for Lamb Tagine: http://foodsoftheworld.activeboards.net/lamb-tagine-tajine_topic5129.html
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Sponsored Links | |
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
That's a great sounding dish, Ron. But I have a few possible amendments:
1. Searing the meat. We had this discussion a couple of years ago, you may recall. On one hand, there's no question that searing the meat leads to better flavor. Old Doc Malliard knew of what he spoke. However, in Morocco, tajines are traditionally made without that step. So, you pays your money and make your choice. 2. While quince are available in our markets, they are incredibly expensive. Ironically, quince paste, while not that common, is actually less expensive. Go figure! At any rate, this dish would not suffer by using pears. I would opt for Bosc, because they better maintain their integrity when cooked. 3. I'm concerned about the use of both allspice and juniper. These are both assertive flavors, which, on their own, tend to take over. Using both is likely to overpower the other flavors in the dish. Me, I'd use one or the other, but not both. I'd probably go with the juniper, because it's a traditional match with venison. 4. Couscous is usually thought of as an accompaniment to a tajine. But I think, in this case, I'd go with a grain like millet. Barley would work, too. Just personal taste. |
|
But we hae meat and we can eat
And sae the Lord be thanket |
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
It is quite late here ( 23.55 ) however, I believe subbing Venison would be lovely for a Tagine, which is the Moroccan spelling and Tajine, The Berber ..
There are uncountable récipes for Lamb Tagine and Chicken Tagine and Fish Tagine in Morocco .. And Beef Tagine - though more rare .. Quince are quite complicated to work with, as they must be boiled for quite some time prior to employing in a dish or a tart or pie .. The main growing región in Spain, is Extremadura, 3 hours southwest of Madrid .. The Lamb tagine récipe I have used is: Saffron - 6 threads soaked in a shot glass for 10 mins. ( place in the tagine ) 1 tsp ginger fresh or dry 1 kilo Lamb boneless for stew or boneless beef for stew 2 tblsps parsley fresh 1 Stick of cinammon 2 or 3 tiny onions Dates ( 5 or 6 ) 2 tblsps honey 2 tablesps slivered almonds S & P 2 tblsps Evoo 1 cup of beef stock from scratch, the conosomée strained I do not know whether this has helped but I have prepared this and I also had eaten this Tagine in Tangier, the storied city at the Edge of North Africa on the coast .. |
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |