Instructions: Place the apricot jam, white wine, bayleaf and curry powder in a small saucepan and melt over a low heat. Allow to cool slightly. Place the venison cubes in a non-metallic dish and pour over the marinade. Cover and leave to marinate in the refrigerator overnight. Thread onto skewers alternating with pepper, cubes and mushrooms.

Place stock in a saucepan, bring to the boil then add the couscous, prunes, cumin seeds and apricots and stir to combine. Cover and leave for 5 minutes. Add the butter and place over a moderate heat and cook gently for 3-5 minutes.

Lightly oil four 7cm (3") ramekin dishes. Pack each ramekin dish with the couscous mixture and chill until firm.

Preheat a grill to a moderate heat and grill kebabs for 15-18 minutes, basting with remaining marinade.

To serve, loosen the couscous in ramekins by running a palate knife around the edge invert on a plate and serve with the kebabs.

NOTES : A tasty kebab alternative to use on the Barbeque.NoteThis recipe requires overnight marinating

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