| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 4 | Passion fruit, scooped and | |
| sieved | ||
| reserving seeds | ||
| 4 | T | Apple juice |
| 1 | Pinches freshly grated | |
| nutmeg | ||
| 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 | Cumin seeds |
| 100 | g | Ready to eat apricots |
| finely chopped 3 | ||
| 1/2oz | ||
| 100 | g | Ready to eat prunes, finely |
| chopped 3 | ||
| 1/2oz | ||
| 50 | g | Butter, 2oz |
INSTRUCTIONS
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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