Game Tagine with Cardamon Barley

 

Pre-heat the oven to 180c/160c circotherm fan.

Mix the Ras el hanout spice with the chilli, garlic and 2 tablespoons of oil into a paste.

Using a small paring knife, carefully pierce holes into the flesh of the game. Season and place on a heavy based tray with the prepared vegetables. Rub the paste into the meat ensuring it goes into the cavities you have made

Brown the meat for 15-20 minutes, turn half way through and keep an eye as you do not want to burn the spices or dry out the meat.

When the meat and vegetables are nicely browned add apricots, sugar, vinegar, wine and butter with a small glass of water and chopped coriander stems. Cover tightly with baking paper and tin foil and cook for 4 hours at 130C/110C Circotherm. Do not leave any gaps in the foil or the meat will dry out.

For the barley: Fry the barley with the cardamom on a medium heat stirring occasionally to ensure it does not burn Add the chicken stock and the saffron while the pan is still hot then quickly cover and turn down low. Continue to cook on a low heat for another 25 minutes then remove from the heat and leave to sit with the lid on for another 5 minutes before serving. DO NOT STIR

The meat should be soft and come away from the bone. The butter should keep it moist Finish the tagine by stirring the chopped coriander leaves into the meaty vegetable base then serve with the fragrant barley and some natural yoghurt.

Serves 6

Ingredients

  • 1.5-2 kilo mixed game cuts
  • 2 tablespoons ras el hannout (see recipe)
  • ½ teaspoon chilli powder, more if you like it hot
  • 4 cloves garlic, pasted with a little sea salt
  • 200g salted butter, softened
  • 1 large onion, roughly chopped
  • 2 large carrots, peeled and chopped
  • 1 small butternut squash, peeled and chopped into cubes or wedges
  • 100g soft, dried, apricots, chopped
  • 150ml white wine
  • Agarve syrup or maple syrup to taste
  • 1 tablespoon cider vinegar
  • 1 small bunch fresh coriander, chopped stem, keep leaves for serving

To Serve

  • 1 tablespoon olive oil
  • 300g pearl barley
  • 4 cardamom pods
  • 500ml Chicken or game stock
  • 1 pinch saffron