Venison, Pancetta, Giant Couscous, Pomegranate & Pear

Ingredients 4 x 5oz Venison Loin (preferably Scottish) 150g Giant Couscous 100g Brussel Sprouts (shredded) 3 x tbsp Pomegranate Seeds 1 x Pear (peeled & diced) 3 x tbsp Sherry Vinegar 150ml Jus Oil for cooking

Method

In a pan of boiling salted water cook the Giant Couscous for 15 - 20 minutes or until soft and tender, drain and serve.
While the Couscous is cooking, in a hot pan seal and season the Venison, place on a roasting tray and put in a pre-heated oven at Gas Mark 5 for 12 minutes, rest the meat for a further 10 minutes.
Heat a frying pan until moderately hot and add a splash of oil and the diced Pancetta, when the Pancetta has taken on some colour add the shredded Brussel Sprouts and cook until soft.
When the Brussel Sprouts are soft, lower the heat and add in the diced Pear and Giant Couscous, add another splash of oil, mix and check the seasoning.
Bring the Jus to the boil and whisk in the Sherry Vinegar.
On warm plates, place some of the Couscous Salad in the centre, followed by a piece of the Venison.
Sprinkle over the Pomegranate Seeds and drizzle the Sherry Jus around the Salad and Venison, serve immediately.