Bison Tagine

Bison Tagine

The term tagine refers to a Moroccan clay or ceramic dish, it also can mean a rich stew with meat dish with fruit and vegetables that are slow cooked.
Servings: 4
Author: Karyn Sunohara, Poppy Innovations


  • Ingredients
  • tbsp grated ginger
  • 1 tbsp garlic or onion powder
  • 1 tbsp cumin
  • 2 tsp ground cinnamon
  • 2 ½ lbs bison chuck cut into cubes
  • 2 red onions diced
  • 3 tbsp vegetable oil
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 cups carrots chopped
  • 4 celery stalks chopped
  • ¼ cup dried apricots cut in half
  • ¼ cup silvered almonds
  • 1 liter beef stock
  • 1 tbsp honey
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp parsley chopped optional garnish


  • Heat a medium sized saucepan with vegetable oil.
  • In a bowl mix salt, black pepper, paprika, ginger, garlic or onion powder, turmeric, and cinnamon and rub into the meat.
  • Once pan is hot carefully add meat, onion and sear the meat.
  • Once meat is rich brown colour add garlic and deglaze pan with beef stock.
  • Add all remaining ingredients except chopped parsley and let simmer for approximately 1-2 hours until meat is tender stirring occasionally.
  • Serve with brown rice or whole wheat couscous and garnish with chopped parsley.


This dish freezes well it can be frozen up to 2 months.