Antelope Tagine with Vegetables and Dates

Antelope Tagine with Vegetables and Dates:

Antelope Tagine with Vegetables and Dates

Prep Time: 30 min.

Cook Time: 3 hrs.

Total Time:  3 hr 30 min

Serves 6

Antelope Tagine with Vegetables and Dates is a simple dish, which uses a traditional Moroccan clay tagine, will fill your kitchen with the enticing aroma of Moroccan spices. But don’t worry, a Dutch oven will work if you don’t have a tagine dish. The powerful spices can mellow and melt into the

Antelope Tagine with Vegetables and Dates over the prolonged, low-temperature cooking, while the condensation on the tagine’s sides drops back down onto the meat to make it moist and tender.

The 28 ingredients in my Ras el Hanout spice mix are listed below, along with instructions on how to make your own “k’meesa” (aka “secret stash”). However, African, Middle Eastern, and other specialist food stores will carry bags of Ras el Hanout if you’re not up to buying and making the spice blend.


  • 1.5 pound bottom round antelope or venison
  • 1 medium-sized onion
  • 1 red bell pepper
  • 1 Tomato, chopped
  • 3 medium-sized Yukon Gold Potatoes
  • 1/2 cup dried, pitted, chopped dates
  • 3/4 cup Beef Stock
  • 2 tbsp. honey
  • 3 tablespoons Ras el Hanout
  • Spice rub with Ras el Hanout

Ras el Hanout (Homemade):

Toasted Whole Spices:

  • 3 Tbs. Whole Coriander
  • 16 Green Cardamoms
  • 1 black cardamom (shelled; reserve the seeds)
  • 1 red cardamom (shelled; reserve the seeds)
  • 1 Tbs. cumin seed
  • 16 Whole Allspice
  • 1 teaspoon Paradise Grains
  • 1/2 tsp. fennel seed
  • 1/4 tsp. caraway seed
  • 1/2 Star Anise
  • 2 long peppers
  • 8 whole cloves
  • 1/2 tsp. black peppercorns

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 Un-Toasted Whole Spices:

  • 1-1/4 tsp. yellow mustard seed
  • 1/2 tsp. brown mustard seed

Ground Spices:

  • 2 tsp. Ground Cinnamon
  • 1-1/2 tsp. garlic powder
  • 1 tsp. black garlic powder
  • 1 tsp. Garam Masala
  • 1 tsp. ground Chile de Arbol pepper
  • 1 tsp. Urfa Biber Chili Flakes
  • 1 tsp. Onion Powder
  • 1 teaspoon freshly ground nutmeg (from 1/2 nutmeg pod)
  • 1 tsp. ground ginger
  • 1/4 tsp. ground white pepper
  • 1/4 tsp. ground sumac
  • 1/2 tsp. citric acid powder
  • 2 tbsp. Kosher Salt

The Spice Rub requires:

  • All of the cardamom pods should be shelled; save the seeds. In a sauté pan, combine the cardamom seeds and all the whole spices. Stir the spices continually until they barely begin to smoke and crack over medium-high heat (about 3-4 minutes). Don’t leave the spices in the pan, or they may burn. Instead, pour them onto a plate. Give them time to cool. Put the whole, roasted, and untoasted spices in a spice grinder (or food processor) together. until a fine grind is achieved.
  • Include every last ground spice.
  • Cut the antelope or venison into 1-inch cubes for the antelope dish. Toss in 3 tablespoons of the ras el hanout and kosher salt to coat the meat evenly.
  • Remove as much air as you can before placing the meat in a zip-lock bag.
  • For several hours or overnight, refrigerate (I suggest overnight).
  • One hour prior to cooking, take the meat out of the refrigerator to bring it to room temperature.

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Prepare the vegetables:

  • Carrot slices should be 1/2 inch thick after being peeled and cut.
  • Bell peppers should be sliced into strips and left aside.
  • Cut up the tomato and set it aside.
  • the potatoes into 1/2-inch cubes (no need to peel them).
  • An onion should be peeled and cut into rings; reserve
  • Beef stock, rosewater, and honey should be combined in a cup and left aside.
  • After lightly browning the antelope (or venison) pieces in a small amount of oil in a big frying pan, remove them and set them aside.
  • Add the following ingredients to the tagine (or Dutch oven) in that order.
  • Put a little grape seed oil on the tagine’s bottom.
  • Onions should be put on the base of the
  • On top, spread the browned meat.
  • Over the meat, add one more tablespoon of Ras el Hanout.
  • Over the meat, pour the mixture of beef stock, honey, and rosewater.
  • On top of the meat, arrange the potatoes and carrots.
  • The diced tomato is then added.
  • Put the tagine in the oven “cold” and cover with the lid.
  •  Set  the oven at 350°F.
  •  a timer for two hours is set.
  •  Add the sliced bell peppers and chopped dates just before the timer goes off.
  •  Set the timer for 30 more minutes while covering.
  •  Over couscous, serve.
  •  If preferred, sprinkle roasted almonds on top.


You may substitute a dutch oven for a tagine if you don’t have one. I’ve included my recipe if you’re really up for creating your own Ras el Hanout and have the ingredients on hand, but if not, 3 tablespoons of ready-made Ras el Hanout spice rub from any African or Middle-Eastern grocery store would do. It won’t have the same flavor as mine, but it will be easier (and quite frankly, a less expensive option, since some of these spices can be pricey). Enjoy!!

 Source: fhfh

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