Venison and parsnip tagine with buttered herb couscous

Method

1. For the tagine, heat a glug of oil in a large, deep casserole over a high heat. Add half the venison and fry for 5-6 minutes, turning, until browned. Remove to a plate using tongs or a slotted spoon, then repeat with the rest, adding more oil if needed. Heat the oven to 160°C/140°C fan/gas 3.
2. Turn down the heat to low and add the onion, garlic and chopped coriander. Cook gently, stirring occasionally, for 8 minutes. Season with salt and pepper, then add the ras el hanout and ground spices and cook for another minute.
3. Add the parsnips, dried figs, tinned tomatoes and beef stock along with the venison and resting juices, then bring to the boil, stirring to combine. Cover with a cartouche and a lid, then cook in the oven for 3½-4 hours until the venison is falling apart. Don’t let the tagine dry out – check it after 3 hours and add 250ml hot stock/water if it looks dry.
4. When the venison is ready, put the couscous in a large bowl, pour in the boiled water, then cover with cling film. Put the butter and salt in a small frying pan and heat gently until the butter is foaming, stirring to dissolve the salt. Fluff the couscous with a fork, then pour over the hot butter and mix in the herbs, reserving a few coriander leaves. Sprinkle the tagine with pomegranate seeds, the reserved coriander leaves and a good drizzle of pomegranate molasses, then serve with the couscous.