Fruity venison kebabs with sundried fruit couscous

Yield: 1 servings

Measure Ingredient
4 larges Passion fruit; scooped and sieved,
; reserving seeds
4 tablespoons Apple juice
1 Pinches freshly grated nutmeg
1 330 g pack cubed venison
1 small Red pepper; deseeded and cut
; into large pieces
1 small Yellow pepper; deseeded and cut
; into large pieces
1 125 g pack button mushrooms
200 millilitres Chicken stock; (7fl oz)
150 grams Couscous; (5oz)
1 teaspoon Cumin seeds
100 grams Ready to eat apricots; finely chopped (3
; 1/2oz)
100 grams Ready to eat prunes; finely chopped (3
; 1/2oz)
50 grams Butter; (2oz)

FOR THE COUSCOUS MOULDS

Place the venison cubes in a non-metallic dish and pour over marinade ingredients cover and marinate overnight in the refrigerator.

Thread the venison cubes onto skewers alternating with peppers, cubes and mushrooms.

Place the stock in a saucepan, bring to the boil then add the couscous, cumin seeds, apricots, and prunes, stir to combine. Cover and leave for 5 minutes. Add the butter and place over a moderate heat and cook gently for 3-5 minutes, stirring occasionally.

Lightly oil four 7cm (3") ramekin dishes. Pack each ramekin dish with the couscous mixture and chill until firm.

Preheat a grill to a moderate heat and grill the kebabs for 15-18 minutes, basting with remaining marinade.

To serve, loosen the couscous in ramekins by running a palate knife around the edge invert on a plate and serve with the kebabs. Garnish with the reserved passion fruit seeds.

Converted by MC_Buster.

NOTES : A tasty kebab alternative to use on the BBQ.

Converted by MM_Buster v2.0l.

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