Wild Sheep Tagine with Apricot Chutney

Preparation	3h
Difficulty	Medium
Game	Fallow deer
Calories	400 - 500
Activity	M 80 ; F 105
People	4
Wine pairing	Chianti, Primitivo, Barbera d’Alba

Ingredients

1 kg Wild sheep, Chamis, ibex or antelope meat
500mL crushed tomatoes
250mL game or beef stock
30mL cooking oil
1 large onion diced
1 lemon zest and juiced
4 cloves garlic minced
2 cinnamon sticks
5mL ground coriander
2mL ground clove
5mL grated ginger
2mL turmeric
15mL salt
5mL pepper
Fresh parsley or cilantro to garnish

Optional apricot:
chutney to garnish

Optional to serve:
couscous, rice, flatbread, quinoa

Kcal 1900*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Combine the diced meat with the spices, garlic and marinate over night (optional).
Heat a large pot on high and add the cooking oil.
Add the meat and cook to brown on all sides. Add the onion and sauté for 2-3 minutes then add the crushed tomatoes and stock.
Add the lemon juice and zest with salt and pepper and cover with a lid.
Cook in a 150c oven for 2-3 hours or until the meat is fork tender.
Serve with apricot chutney, chopped herbs and couscous.

Wild Sheep Tagine with Apricot Chutney

Ingredients

Preparation

Other dishes from Fallow deer