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Seriously Good Venison




350G Venison Casserole (Chopped Shoulder)
1 onion
2 cloves garlic
1 lg carrot
1 red pepper
1 heaped tablespoon ras el hanout spice mix (you can get this in most supermarkets these days)
About 1 ltr water
6-8 dried apricots
80g cous cous per person
Salt & Pepper
A little oil


Heat the oil in a pan and soften the onion
Add the chopped carrot and fry briefly
Add the meat and brown
Add the pepper and garlic then the spices
Fry for a minute or two
Add enough water to cover
Bring to a simmering point
Cover and cook in a medium oven for 2 ½ hours
Add the apricots and cook for another hour or until the meat is tender
Place the Cous Cous in a bowl and cover with an equal quantity of boiling water
Cover the bowl and leave until all the water is absorbed ( about 5 minutes )
Season and serve with the Tagine



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