Venison Tagine | Highland Game

Ingredients

• 1kg diced Venison
• 30g butter
• 4 tbsp. olive oil
• 2 large onions, roughly chopped
• 3 garlic cloves, crushed
• 3 bay leaves
• 1 tbsp. sweet paprika
• 1 tsp. ground cumin
• 1 tsp. crushed fennel seeds
• 3 tbsp. tomato purée
• 1.3 litres beef or game stock
• 4 medium ripe tomatoes, quartered or halved
• 350g good black olives, stoned
• 1 tbsp. plain white flour
• 4 tbsp. finely chopped coriander or parsley
• couscous, to serve
• salt and freshly ground black pepper