Recipe: Wild Game Tagine

by
posted on March 26, 2012
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
201232314403-wild_game_tagine_lead.jpg

Wild-game tagine brings me back to my days cooking in France when I made a version of this recipe in little cast iron pots and it was sizzling and made the kitchen smell like Morocco. In the south of France, the cuisine is heavily influenced by the Mediterranean, because the climate is dry and hot, which means bulls over cows, and olive oil over butter. In true Mediterranean fashion, this dish is light and tangy, indeed using only olive oil, not butter, and a good dose of lemon in two forms. If you’d like to go the traditional route, you will need to preserve some lemons in advance or buy them from a specialty spice shop. But if your cooking is a last-minute inspiration, then lemon zest will work as well.

The traditional way to make atagine is actually in a tagine—a clay pot with a deep cone-shaped lid, which is designed to keep the moisture within the dish. Once the cover is removed, the base can be used to serve at the table. I tend to use a skillet, though, instead of a traditional tagine, because it browns the meat and vegetables better and can also be served tableside. It is also easier to use around a campfire.

Because this dish is about the spices and aromatics, it is also versatile. I have used pheasant in this recipe, but a whole host of other game meat could be used—try brant, coot, duck, gallinule, goose, grouse, prairie chicken, partridge, pheasant, pigeon, ptarmigan, quail, rail, snipe or the beloved venison. You can even try it with fish, with less cooking time of course, and smaller cuts of vegetables so that they cook faster.

As the perfect accompaniment, I recommend couscous. It soaks up the spices of the tagine beautifully. Give this dish a try; it’s a departure from your typical wild-game recipe, but so worth the adventure.

Ingredients
8 pheasant legs, or 4 legs and 4 breasts, bone in (or other wild game of your choosing)
4 medium-size carrots, peeled, halved lengthwise and cut into 3-inch pieces
4 medium-size zucchini, halved lengthwise and cut into 3-inch-long pieces
2 large red bell peppers, seeded and cut into 3-inch-long thick pieces
1 whole preserved lemon, rinsed well, pulp and pith removed, sliced into strips or diced or 1 tablespoon lemon zest
2 tablespoons grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon cumin seeds (optional)
2 cloves garlic, minced
Juice of 1 lemon
1/2 cup olive oil, plus extra for browning
1/2 teaspoon sea salt
Freshly ground black pepper

Directions
1. Combine all of the ingredients in a bowl and let marinate for 20 to 30 minutes.
2. Heat a tagine, large skillet, or heavy-bottomed casserole dish until very hot. Brown the pheasant parts in a bit of olive oil until browned on both sides, about 5 minutes.
3. Add the vegetables and sauté with the pheasant.
4. Deglaze the pan with the marinade from the bowl and then lower the heat. Cook, covered, over low heat or in the oven at 350-degrees °F for 45 minutes.

Latest

Lead Photo 02
Lead Photo 02

Head to Head: 7x57mm Mauser vs. .30-06 Springfield

I’ve had more than a few requests for this Head to Head, so I figured it was high time to pit two of the early 20th century’s most popular military cartridges against one another. Let's dive into the 7x57mm Mauser vs. the .30-06 Springfield.

NRA Hunter Education FREE Online Course Now Available in Louisiana

The National Rifle Association of America’s award-winning free Hunter Education online course is now available in the State of Louisiana, the latest addition as NRA works to make the course available to hunters in all 50 states.

Moultrie Updates Line of Game Feeders

Moultrie has expanded the capacity of its line of feeders, and bettered the cameras' integration with the company's connected technology to streamline the feeding process.

Building the Ultimate Elk Bow

Elk are remarkable creatures that dwell in some of the most hellish landscapes on earth. An elk bow needs to be tough, light, and ultra-accurate. Here's how to build the right one for you.

First Look: Spandau S2 20-Gauge

Spandau Arms, a brand of SDS Arms, has announced that the  Spandau S2 Shotgun is now available in a 20-gauge model in both a Mossy Oak Bottomland and a traditional wood finish.

Count Some Quail, Tally Some Turkeys

The Arkansas turkey season ended in May, but there’s still good reason for hunters and outdoor enthusiasts to keep the birds in mind when they head out to their favorite hiking trail or drive the backroads of The Natural State. Outdoorsmen who scare up coveys of quail are welcome in the survey as well.

Interests



Get the best of American Hunter delivered to your inbox.