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CATEGORY CUISINE TAG YIELD
Grains, Meats 1 Servings

INGREDIENTS

4 T Apricot jam
100 White wine, 3 1/2fl oz
1 Bayleaf
2 t Medium strength curry powder
1 330 g pack cubed venison
1 Red pepper, deseeded and cut
into large pieces
1 Yellow pepper, deseeded and
cut
into large pieces
1 125 g pack button mushrooms
200 Chicken stock, 7fl oz
150 g Couscous, 5oz
1 t 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

INSTRUCTIONS

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 non-metallic 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 3-5
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 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.  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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 944
Calories From Fat: 376
Total Fat: 42.9g
Cholesterol: 107.5mg
Sodium: 740.8mg
Potassium: 822.3mg
Carbohydrates: 139.5g
Fiber: 9.2g
Sugar: 43.6g
Protein: 13.9g


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