How to Cook Wild Venison Tagine with Chestnuts

Ingredients

• 500g Venison dice
• 2 tbls olive oil
• 1 large onion finely diced
• 4 cloves garlic finely diced
• 2 tbls red wine vinegar
• 1 tbls. Honey
• 2 tsp. Ras al hanout spice blend
• 100g vacuum pack whole chestnuts
• 50g golden raisins
• 400g chopped tomatoes
• 2 red peppers finely diced (I used wood roasted peppers from the jar)
• 3 preserved lemons, flesh removed, skin finely chopped
• 250 ml rich chicken or game stock
• Sea salt
• cracked black pepper
• 1 tbls. Corn flour mixed with a little cold water