Italian Venison Stew is a hearty combination of venison meat, vegetables, and mushrooms. This thick stew is great served with bread or over baked potatoes.
The joys of sweet and savory, crunchy and soft all come together in this soup-type stew of Pork Tangine.
On Tiffany’s first trip to Northern Africa, she was overwhelmed with the sights, sounds, and smells of a country that was so foreign to her. Finding comfort in a small, brightly colored, family-owned restaurant, she was able to relax and savor some of the world’s best cuisine.
Serve this fragrant dish over couscous or rice. If you don’t want to use the oven, an alternate cooking method is a slow simmer on the stove, in a covered pan.
This recipe is from Tiffany’s book Cooking Big Game. To buy this book, and many more, visit here.
2 pounds wild pig, cubed large
salt and pepper, to taste
1 tablespoon olive oil
1 cup chopped onions
4 cloves garlic, crushed
1 teaspoon lemon zest
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 (15 ounce) can garbanzo beans
1/2 cup dried apricots, sliced
3 cups chicken broth or turkey stock
3 small zucchini, thickly sliced
Preheat the oven to 350 degrees F (177 degrees C).
Lightly season the wild pig with salt and pepper.
In a heavy skillet, heat the olive oil on medium-high heat. Add the meat and sear on all sides. Add the onions and garlic and continue to sauté for 2 to 3 minutes.
Add the remaining ingredients and transfer to a tangine or covered baking dish.
Bake for 45 to 50 minutes or until the meat is tender.