Moroccan Venison (beef) Tagine W/ Dried Mango & Raisins

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs venison, cut into 1-inch cubes (or beef)
• 3 teaspoons olive oil, divided
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1 teaspoon ground ginger
• 1 pinch saffron (as much as you'd like)
• 1 onion, sliced vertically
• 1 garlic clove, minced
• 1 3/4 cups vegetable stock
• 1 cinnamon stick
• 1/2 cup golden raisin
• 2/3 cup dried mango, chopped
• 1 teaspoon harissa (may also use berbere spice mix)

Recipe

• 1 combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. add meat and toss to coat well.
• 2 heat remaining 1 teaspoons olive oil in skillet over med. high heat. brown meat on all sides; place in crock pot. (i use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly).
• 3 add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.
• 4 add veggie stock to onion mixture in skillet and bring to boil. remove from heat and add to crock pot.
• 5 add cinnamon stick and cook 5 hours on low.
• 6 after 5 hours, stir stew and add raisins, mango, and harissa.
• 7 cook an additional 2-3 hours. serve over couscous or rice, or with spongy bread.