Moroccan-spiced venison liver with garlic yoghurt and couscous - Sporting Gun

Ingredients

• ? 400g fresh venison liver, thinly sliced
• ? ½ an organic red onion, sliced as thinly as you can manage
• ? organic rapeseed oil for frying
• ? 2 tsp coriander seeds
• ? 1 tsp cumin seeds
• ? 1 tsp fennel seeds
• ? 1 tsp good-quality smoked paprika
• ? 1 pinch of chilli flakes (optional)
• ? 1 small pot of organic yoghurt
• ? 1 tsp nigella seeds
• ? 1 clove of organic garlic, or a few leaves of wild garlic, finely chopped
• ? 1 sprig of mint, finely chopped
• ? 1 sprig of basil, finely chopped