I have a venison shoulder to stew and think of using this Moroccan pot in the oven, good for keeping moisture inside.
I make a sauce with water, miso, garlic, mix spices and herbs from Bulgaria, raisin, hazelnut, salt and date syrup.
Bring the sauce to boil and warm all sides of the piece of meat, place in Tajine into a cold oven. Turn to 180˚C and cook for 1 hour, turn the meat over half way through. Serve with home grown salad
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