Moroccan Bison Tagine
Prep Time: 15 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 45 minutes | Serves: 4-6
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
This Moroccan Bison Tagine will fill your home with warming Fall spices like ginger and cinnamon, and the tagine is fun to use! Its unique shape allows for air to circulate around the meat, creating a moist and succulent bison stew with incredibly rich, concentrated flavours. If you picked up a tagine on an exotic vacation but have yet to break it in yet, now is the time!
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Directions
- Heat a skillet (or use your tagine if it’s cast iron) over medium high heat. If using bison round steak, cut into cubes. Add the oil, and bison and cook until browned. About 6-8 minutes.
- Add the onions, garlic, ginger, cinnamon stick and rasa el hanout. Cook for another couple minutes. Remove from heat.
- Add the bison mixture to a tagine, along with the remaining ingredients (except the squash). Cover with the top of the tagine, and place in a cold oven, and then set to 350° F. When using a ceramic tagine, it’s important to gradually increase the temperature in order to prevent the tagine from cracking.
- Allow the tagine to simmer for 2 1/2 hours, stirring occasionally. Add the squash, and continue cooking another hour.
- Serve with couscous, plain yogurt, chopped mint and cashews.
More Slow Cooking Recipes!
Ingredients
1 tbsp (15 mL) avocado oil
226g (8oz) Noble Premium Bison Round Steak (or Cubes)
1 large onion, sliced
2-4 cloves garlic, sliced
1/2 tbsp (7.5 mL) fresh ginger, grated
1 cinnamon stick
1 tbsp (15 mL) rasa el hanout spice mix
796 mL (28 fl oz) canned diced tomatoes
4-5 prunes, chopped
2 cups (500 mL) peeled and cubed butternut squash
2 tbsp (30 mL) tomato paste
Pinch of saffron
Pinch of red pepper flakes
Drizzle of olive oil
Salt and pepper to taste
For serving: couscous, yogurt, fresh mint, chopped cashews
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