Moroccan Style Venison Tagine

Serves 4+

Ingredients:

Olive oil, 1kg Diced venison, 1 onion, 3 garlic cloves, 2 tsp ground cumin, 1 tsp turmeric, 2 tsp garam masala, 1 tsp ground coriander, 11/2tsp harissa paste, 1 tbsp tomato puree, 1 tin chopped tomatoes, 1 ltr chicken stock, 80g sultanas, 100g dried apricots, 50g whole blanched almonds, fresh coriander, 300g couscous, salt & pepper.

Method

Heat some oil in a large pan & fry off the venison, sealing on all sides. Remove.

Finely chop the onion & garlic and fry for 4-5 mins in a little more oil.

Lower the heat and add the dry spices & harissa paste to the onion & garlic. Return the meat to the pan & stir well. Add the tomato puree and cook for another 5 mins on a low heat. Add the tinned tomatoes and stock and bring to the boil. Turn down the heat and simmer for 1 hour 30 mins until tender.

10 mins before serving, add the sultanas, apricots & almonds. Garnish with the fresh coriander. Serve with couscous.