A great recipe for venison now it's in season, using our Pure Chicken stock combined with some delicate spicing to give it a Middle Eastern flavour. A deliciously warming dish for the Autumn. You could swap out the Chicken for Game stock to give it a richer finish.
Ingredients:
(Serves 4)
500ml Pure Chicken Stock
500g Haunch of Venison diced
100g Dried Apricots
100g Toasted Almonds
1 Onion sliced
2 Garlic cloves sliced
1 Tbsp Tomato Puree
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp Cayenne
Bunch of Coriander chopped
Salt & Pepper
Method:
1. Defrost the chicken stock in a pan to a warm liquid.
2. Sear the lightly seasoned meat in a medium sized pan over a moderate heat, to achieve
a little colour. Remove from the pan and allow to rest.
3. Turn the heat down and add the onion to the same pan with a little oil. Cook gently for
a few minutes, stirring and colouring lightly before adding the garlic.
4. Add all the spices and cook out for a minute, stir in the tomato puree and continue to
cook out for another minute.
5. Add the meat back to the pan and pour in the chicken stock. Bring to the boil, cover
with a lid and simmer gently for 1 to 1.5hrs or until the meat is tender.
6. Add the dried apricots about 10 minutes before the end. Thicken with a little cornflour
slaked in water if required and season to taste.
7. Stir in the coriander before serving and sprinkle over the almonds. Serve with couscous.
Tip: You can enhance the middle eastern edge by adding more spices such as cinnamon, harissa, ras el hanout, cardamon, nutmeg, ginger or clove.
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