Recipe: Fillet of Venison, Pomegranate and bean Cous Cous

Ingredients

One red pepper, diced
Two diced shallots
1/2 Red onion diced
75g Cous Cous
Up to 1/2 litre vegetable stock
Two 200g Venison Fillets, loins or Haunch, marinated in a glass of red wine, Thyme, Rosemary and garlic for 8 hours
1/2 tin mixed beans
One pomegranate, seed capsules removed
Chopped chives
Oil and butter
Seasoning

Method

Heat a large sauce pan, saute the red pepper, shallot, red onion in a little oil and butter until soft
Stir in the cous cous and enough stock to cover, bring to the boil, remove from the heat and cover with cling film or a lid
Remove the venison from the marinade and season them
Heat a frying pan, add a little oil and fry the Venison, 15 minutes at a medium heat should mean they will be medium rare.
Ensure the Venison is allowed to rest
Add the beans, pomegranate and chives to the cous cous
Place the cous cous on the serving dish, slice the venison and place on top, reheat the juices in the venison pan add a little butter, shake until the sauce is thick and glossy, spoon the glaze over the Venison