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Mushroom Couscous with Venison and Sharp

Written By Unknown on mardi 5 mars 2019 | mars 05, 2019

Mushroom Couscous with Venison and Sharp

Cheddar Cream

Mushroom Couscous with Venison and Sharp Cheddar Cream and Tomato Couscous with Feta
Mushroom Couscous with Venison and Sharp Cheddar Cream and Tomato Couscous with Feta
Mushroom and smoked venison—can it get more autumnal than that? A
dressing made of sharp cheddar cheese and pear or apple completes that fall
feeling.

4 portions

approx. ½ lb (200 g) fresh mushrooms
1 squash
2 red onions
2 garlic cloves
canola oil for frying
¼ cup (50 ml) fresh thyme (with stems removed)
sea salt flakes
freshly ground pepper
1⅔ cups (400 ml) water
1 vegetable bouillon cube
1⅔ cups (400 ml) couscous
1 tbsp freshly squeezed lemon juice
approx. ½ lb (200 g) thinly sliced smoked venison
Sharp Cheddar Cream
3½ oz (100 g) finely grated cheddar cheese
¾ cup (200 ml) Greek yogurt
¾ cup (200 ml) finely cubed pear or apple
sea salt flakes
freshly ground pepper
1. Begin by combining the ingredients for the cheese cream.
2. Cut the mushrooms into smaller pieces, cut the squash into small cubes,
chop the red onions and garlic. Fry the vegetables in oil in a frying pan.
Mix in the thyme, add salt and pepper to taste.
3. Boil the water and bouillon. Remove from heat and stir in couscous.
Cover and let stand about 5 minutes.
4. Fluff the couscous with a fork. Stir in vegetables and lemon juice. Serve
the couscous with the venison and cheese cream.

Tomato Couscous with Feta

Mushroom Couscous with Venison and Sharp Cheddar Cream and Tomato Couscous with Feta
Mushroom Couscous with Venison and Sharp Cheddar Cream and Tomato Couscous with Feta

 

Here I cook the couscous in tomato juice, both for color and flavor. The premarinated feta cheese is perfect for use in salads, but normal feta also works
well. Raisins, olives, and basil are delightful with the feta.

4 portions

1⅔ cups (400 ml) tomato juice
2 tbsp vegetable stock
2 garlic cloves, pressed
¼ tsp Tabasco
⅓ cup (75 ml) raisins
1¼ cups (300 ml) couscous
2 tbsp olive oil from marinated feta
5 oz (150 g) cherry tomatoes, yellow if possible
1 red onion
10½ oz (300 g) marinated feta cheese
½ cup (100 ml) black olives
1 bunch basil
1. Boil tomato juice, stock, garlic, Tabasco, and raisins in a pot.
2. Remove from heat and mix in the couscous. Cover and let the couscous
absorb the liquid for about 5 minutes. Add olive oil and fluff with a fork.
3. Halve the tomatoes and chop the onion.
4. Fold the tomatoes, cheese, onion, olives, and basil leaves into the
couscous.
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