This Persian dish is extremely tasty and straightforward to make, which makes it one of our favourites.
It's a recipe from Sabrina Ghayour that we have adapted to venison. Check out Sabrina's great books at http://www.sabrinaghayour.com.
You can serve the stew with flatbread, but we prefer it with a cauliflower couscous as it makes a lighter meal. You can use a normal couscous instead of the cauliflower version.
By the way, if you're in the South of England do check out Park Grove Venison & Charcuterie for first class products. Click here to go to the Park Grove Venison Facebook page.
Ingredients for the stew
Ingredients for the cauliflower couscous
1. Dice the venison and chop the onion roughly.
2. Heat a large saucepan or sauté pan over medium heat. Add oil to cover the bottom, add onion and sauté the onions until they turn clear.
3. Remove the onion and turn up the heat. Once hot brown the venison in two batches. Add both to the pan when done and turn the heat down to medium. Stir till the heat has settled and add the onion back in.
4. Add the spices and season with salt and mix well. Once mixed add the honey and mix again.
5. Pour in boiling water to cover the ingredients. Reduce the temperature to low and let it simmer for 1 hour and 15 minutes. Stir occasionally to avoid the ingredients sticking.
While venison is stewing you can make the couscous.
6. To make the cauliflower couscous you can either use a food processor or grate the cauliflower. Either way, remove the leaves and rinse the cauliflower. Dice it roughly if you use a food processor. Process the cauliflower until it looks like breadcrumbs or use the fine tooth on the grater.
7. Pour the cauliflower into a large serving bowl.
8. Toast the almonds and shelled pistachios lightly on a non-stick frying pan. Add a couple of table spoons of honey and mix over medium heat for a minute or so, if you want to glaze the almonds and pistachios.
9. Dice the apricots and chop the mint leaves and the coriander. Cut the tops and the ends of the spring onions, rinse (be careful to remove any soil inside the onions) and cut them finely.
10. Mix the harissa with three table spoons of olive oil. Pour over the the cauliflower and ensure it’s mixed throughout.
11. Add the other ingredients, apart from some of the chopped mint leaves, coriander, almonds and pistachios. Mix well and set aside.
12. After the stew has been on the heat for an hour and a quarter you add the apricots. Stir well and cook for about 45 minutes. The stew should be sticky when served, but can add a bit of boiling water if it goes too dry.
13. When the stew is close to being ready you finish the couscous. First sprinkle the mint leaves and coriander on top and then add the nuts.
14. Serve and enjoy!
Win a Light Ventile Hunting Jacket M19 via FieldsportsChannel.tv.
Watch the latest episode on their channel where we talk about two topics we are passionate about - hunting and environmental sustainability.
We're excited to announce the launch of the new Light Ventile Hunting Jacket M19. The two main changes are deliver increased weatherproofing and environmental sustainability.
We are pleased to announce that our new Hunting Hardshell Jacket M19 is available in the shop. It's a waterproof and breathable jacket in a 3-layer bonded hardshell fabric, built to withstand hard rain and wind, and light enough to pack away.
The size chart measurements are body measurements. Garments will have further allowance for insulating layers.
For example, if your chest measures 100 cm / 40” you should select size Medium.
If you select a Light Ventile Jacket with a slimmer fit you will have room for a base layer and a light mid-layer under the jacket. If you select the Ventile Parka, which has a looser fit, you will have room for a base layer and a heavier mid layer as well as space for trapped air.
Each size (M, L, XL etc.) come in a regular and long size. The two key differences are "height of back" and arm length.
Chest (1): measured during normal breathing whilst standing erect and the tape-measure passed under the armpits and across the chest.
Back height (2): Measured on your back, from where your back of neck meets your shoulders and down to the level of your navel.
Waist (3): measured at natural waistline, between top of hip bone and lower ribs, just around your navel.
Arms (4): tape-measure your straight arm lifted to a horizontal position. Measure from your neck to your wrist bone. Please note, the garment will reach further than your wrist bone, this point is only used as reference for sizing.
Please email us at firstname.lastname@example.org if you have any questions about sizing.