Channeling my inner Moroccan
Venison with Baked Winter Vegetables and Couscous
For the baked vegetables:
adapted from Mr Ottolenghi's Plenty
2 carrots, peeled and cut
2 parsnips, peeled and cut
1 small butternut squash
8 shallots, peeled and sliced
1 cinnamon sticks
1 star anise
2 bay leaves
2 tbsp olive oil
½ tsp ground ginger
½ tsp ground turmeric
½ tsp paprika
½ tsp chilli flakes
Preheat the oven to 180C.
Place the carrots, parsnips and shallots in a large ovenproof dish.
Add the cinnamon sticks, star anise, bay leaves, oil, salt and all other spices and mix well.
Place in the oven and cook for 15 minutes.
Add the squash, stir and return to the oven.
Continue cooking for about 35 minutes, by which time the vegetables
should have softened while retaining a bite.
For baked venison,
cut meat in thin strips.
Season with salt and black pepper.
Drizzle some olive oil and cover with foil and bake at least an hour in a 180C oven
note: the longer this bakes the more tender the meat
To cook couscous,
pour couscous into a heatproof bowl.
Bring stock to the boil and pour it over the couscous to cover by roughly 1cm/½in.
Add in a handful of sultanas (or chopped apricots)
Stir to mix the flavours through the couscous.
Cover the bowl tightly with clingfilm and set aside for 10 minutes.
When ready, remove the clingfilm and use a fork to fluff up the grains of couscous, again spreading the flavours throughout.
Taste and adjust the seasoning.