This recipe submitted for our tagine recipe contest by Jodi Edstrom was our 3rd place winner. She used pheasant, which is local to our area. We loved that she created the tagine with traditional Moroccan elements, and then personalized it by using local game. What local ingredients could you imagine going into a tagine?
2 tablespoons olive oil with a tablespoon of butter
1/2 medium onion, finely chopped
3 sprigs of rosemary, 1 finely chopped, the other 2 cut in half
1 tablespoon ginger, peeled and finely chopped
2 red chiles, seeded and finely chopped
1-2 cinnamon sticks
3 pheasants, breasted and sliced in large chunks
6 oz (3/4 cup) whole, dried apricots
2 tablespoons clear honey
1 can (14 oz.) whole, peeled tomatoes with their juice
1/2 cup water or more if needed
Sea salt and freshly ground black pepper
Small bunch of fresh basil leaves, chopped or shredded
Heat the oil and butter in a tagine over low heat. Stir in the onion, chopped rosemary, ginger, and chiles. Sauté until the onion begins to soften. Add the pheasant and lightly brown both sides. Toss in the apricots with the honey, then stir in the tomatoes with their juice. Add water if needed to ensure there is enough liquid to cover the base of the tagine and submerge the apricots. Bring the liquid to a slow boil over a low to medium-low heat. Reduce heat, cover with lid and cook gently for 25-30 minutes.
Season to taste with salt and pepper. Sprinkle with shredded basil and serve immediately with a side or on a bed of couscous.