Recipe - Spicy Venison Kebabs With Sundried Fruit Couscous

FOR THE MARINADE
4 tablespoon Apricot jam
100 ml White wine; (3 1/2fl oz)
1 Bayleaf
2 teaspoon Medium strength curry powder
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

FOR THE COUSCOUS MOULDS
200 ml Chicken stock; (7fl oz)
150 g Couscous; (5oz)
1 teaspoon Oon cumin seeds
100 g Ready to eat apricots;
finely chopped (3
; 1/2oz)
100 g Ready to eat prines; finely
chopped (3
; 1/2oz)
50 g Butter; (2oz)

Place the apricot jam, white wine, bayleaf and curry powder in a small
saucepan and melt over a low heat. Allow to cool slightly. Place the
venison cubes in a nonmetallic dish and pour over the marinade. Cover and
leave to marinate in the refrigerator overnight. Thread onto skewers
alternating with pepper, cubes and mushrooms.

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

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 kebabs for 1518 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.

Converted by MC_Buster.

NOTES : A tasty kebab alternative to use on the Barbeque.NoteThis recipe
requires overnight marinating

Converted by MM_Buster v2.0l.