Spicy Venison Kebabs With Sundried Fruit Couscous

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