Venison & Spiced Veggie Pearl Couscous

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with boiling water, then add currants and vegetable stock powder.
• Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.
• Drain and return couscous to the pan with a drizzle of olive oil.

• Meanwhile, finely chop garlic.
• Roughly chop coriander.
• Zest lemon to get a pinch, then slice into wedges.

• In a small bowl, add garlic, coriander, lemon zest, a generous squeeze of lemon juice and some olive oil (2 tbsp per person), then season to taste with salt and pepper.
• Stir to combine and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Season venison steak with salt and pepper.
• When oil is hot, add venison and cook for 3-5 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.
• Wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.