Treudelberger Venison Tajine
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
2 persons
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, tagine or pot with lid
Ingredients
• 500 g venison ragout from the leg (3x3 cm cubes)
• 70 g onions, peeled
• 50 g tomato paste
• 700 g brown stock
(preferably venison stock)
• 10 g salted lemon
• 25 g rapeseed oil
• 5 g fresh coriander
• Salt
• Pepper
• Ras el-Hanout
• Saffron, ground
• Cumin, ground
• Ground cinnamon
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preparation
➊ Remove the venison leg and cut the meat into 3x3 cm pieces. Cut the onions into strips.
➋ Weigh all other ingredients and have them ready. Place the tagine on the grill and let it heat up. Then add the rapeseed oil and sear the meat.
➌ Now add the tomato paste to the tagine and roast for 2-3 minutes.
Deglaze with the stock, close the tajine and cook for 40 minutes at 240–
Braise at 280 °C. Stir occasionally to ensure that nothing burns. The edge of the tagine is particularly susceptible to the stock sticking there burning, getting into the food the next time you stir it, making it bitter.
➍ Shortly before the 40 minutes are up, add all the other ingredients and season the ragout to taste. The tagine does not require any side dishes. A little bread for dipping - naan bread, for example - is enough.
Tim Woitaske's professional tip: If you don't have a tagine at home, you can use a pot with a lid. As a delicious extra, you can add sliced, dried figs to the tagine and cook them with it, which will make the dish sweeter.
Recipe by Tim Woitaske
FIRE&FOOD visited the Steigenberger Hotel Treudelberg in Hamburg for this recipe. The hotel has two restaurants, and head chef Tim Woitaske is responsible for both. The Cottbus native has been responsible for the menu since 2020. He was able to gain extensive experience and inspiration for his cuisine at a variety of locations in Germany and abroad.
Recipe from FIRE&FOOD issue 04/2022
