Cervena medallions with tabbouleh

Ingredients

• 800 g Cervena Venison ((loin or Denver leg))
• 2 tbsp olive oil
• 1 tbsp ground black pepper
• 1 tsp salt
• 400 ml vegetable stock
• 200 g couscous
• 100 g pomegranate seeds
• 75 g toasted flaked almonds
• 50 ml extra virgin olive oil
• 50 g coriander (chopped)
• 50 g mint (chopped)
• 2 lemons (juiced)
• 1 Butternut Squash
• 1 Orange (zest)
• 1 tsp chili flakes
• 50 g Flat leaf parsley
• 50 g Cilantro
• 6 cornichons or mini gherkins
• 2 tsp Dijon mustard
• 2 tsp capers in vinegar
• 1 medium hot red chili
• 1 tsp red wine vinegar