This makes an exotic change from the humble stew, especially when served with couscous. It is always better eaten the next day to allow the flavours to develop. It freezes well.
1kg diced Venison
4 tbsp. olive oil
2 large onions, roughly chopped
3 garlic cloves, crushed
3 bay leaves
1 tbsp. sweet paprika
1 tsp. ground cumin
1 tsp. crushed fennel seeds
3 tbsp. tomato purée
1.3 litres beef or game stock
4 medium ripe tomatoes, quartered or halved
350g good black olives, stoned
1 tbsp. plain white flour
4 tbsp. finely chopped coriander or parsley
couscous, to serve
salt and freshly ground black pepper
Place the Venison in a large saucepan with the butter, oil, onion and garlic. Fry for about 10 minutes, stirring frequently.
Add the bay leaves, paprika, cumin, fennel seeds and tomato purée, mixing well. Pour in the stock and season very well with salt and freshly ground black pepper. Bring to the boil, lower the heat, cover the pan and simmer for 45 minutes to 1 hour or until the Venison is tender. Meanwhile, put the olives into a small pan and top up with cold water. Bring to the boil then simmer for 5-7 minutes then remove and drain (this will remove any bitterness).
When the Venison is tender, add the olives and tomatoes, stir well and simmer for a few minutes. Mix the flour with a little water and stir into the stew with half the coriander. Cook for a further minute or two - until the sauce is thickened.
Serve sprinkled with the remaining coriander and a big bowl of steaming couscous.