This hearty Slow Cooker Squash & Venison Tagine is prepared using venison, butternut squash, prunes, pomegranate molasses, and aromatic spices. This richly spiced tagine recipe makes a perfect dinner that takes about 4.5 hours to prepare and can serve up to 4 people.

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Recipe Ingredients

For the Spice Paste:

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 1 cinnamon stick
• 2 cloves
• 1 bunch coriander (stalks roughly chopped, leaves picked)
• 1 thumb-sized piece of ginger, peeled and roughly chopped
• 3 garlic cloves, crushed
• 1 large red chili, deseeded and roughly chopped
• 1 tsp salt

For the Tagine:

• 2-3 tbsp sunflower oil
• 250g (9 oz) shallots, halved
• 600g (1 lb 5 oz) butternut squash, peeled, seeds removed, and cut into large chunks
• 450g (1 lb) venison (shoulder or shin), cut into large chunks
• A generous pinch of saffron
• 500ml (18 fl oz) chicken stock
• 8 pitted prunes, halved
• 2 tbsp pomegranate molasses
• Bulgur, quinoa, or brown rice, for serving
• Plain yogurt, for serving

How To Make Squash & Venison Tagine

1. Toast the Spices: In a frying pan, add the cumin seeds, coriander seeds, peppercorns, cinnamon stick, and cloves, heating until they turn darker and become aromatic. Set the cinnamon stick aside and transfer the rest of the spices to a food processor.
2. Make the Spice Paste: Grind the toasted spices in the food processor until powdered. Add the coriander stalks, ginger, garlic, red chili, and salt, then blend with a splash of water to create a paste.
3. Cook the Shallots and Squash: Heat the slow cooker if necessary. In a large pan, add 1 tablespoon of oil and cook the shallots until they start to turn golden. Transfer the shallots to the slow cooker along with the squash.
4. Brown the Venison: Add the remaining oil to the pan and brown the venison in batches, making sure not to overcrowd the pan. Take your time browning each piece well to ensure a rich flavor in the tagine.
5. Combine the Ingredients: Once all venison pieces are browned, return them to the pan, adding the reserved cinnamon stick. Stir in the spice paste, cooking for 1-2 minutes, adding a splash of water if it begins to stick. Add the saffron and chicken stock, then cover and transfer to the slow cooker. Cook on low for 3 hours.
6. Add Prunes and Pomegranate: After 3 hours, add the halved prunes and pomegranate molasses, seasoning to taste. Let it cook for an additional hour until the flavors are well blended.
7. Finish and Serve: Stir in the fresh coriander leaves and serve the tagine with your choice of bulgur, quinoa, or brown rice, topped with a spoonful of plain yogurt.

Recipe Tips

• Add some extra heat: For a spicier kick, try adding a few more red chili flakes, stirring them into the spice paste for a bit more warmth in each bite.
• Use bone-in venison: For added depth in flavor, try using bone-in venison cuts, which will release more richness into the stew, making each spoonful extra satisfying.
• Try apricots instead of prunes: If prunes aren’t your favorite, swap them with dried apricots; they’ll add a similar sweetness while bringing a slightly more tangy note to balance the spices.
• Swap butternut squash with sweet potatoes: If you’re low on squash, use sweet potatoes instead; they’ll cook at the same rate and add a hint of earthy sweetness.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Venison Slow Cooker Stew
• Slow Cooker Elk Chili
• Chorizo Pork Belly Chickpea Casserole