Holly Hearn from Game Girl Gourmet initially developed this Moroccan spiced Venison recipe around the holidays last year. Topped with scratch made harissa and served over a bed of couscous makes this venison dish a show stopping holiday favorite!

Recipe from Holly Hearn, Game Girl Gourmet

For Harissa
4 large red bell peppers seeds removed
4 large garlic clove
1 medium white onion sliced
1 jalapeno
3 Tbsp Moroccan Spice also known as Ral El Hanout
1-2 cups of stock, pheasant, venison or quail
Olive oil

For the Venison
8 inch piece of back strap
Coarse salt
Moroccan spice
Grapeseed oil

For the couscous
2 cups of Moroccan couscous
2 cups of stock
2 tsp of granulated garlic
3 Tbsp Extra virgin olive oil
1 ½ cup of finely chopped parsley
Salt and pepper to taste

Instructions
1. Place red peppers, jalapeno, onion on sheet pan coat in olive oil salt and pepper, place garlic cloves in a small foil packet and coat lightly in olive oil salt and pepper and roast in a 425 degree oven for 20-25 minutes until tender and slightly charred.
2. Place roasted vegetables in a food processor with 3 tbsp of Moroccan spice. Blend until smooth, gradually adding the stock. You want to thin the sauce with the stock but not allow it to become runny. Set aside
3. Turn the oven temp down to 275. Rub back strap with a generous coating of Moroccan spice and sprinkle with salt. Bake for 15 minutes remove from heat and rest for 10 minutes
4. While the venison is resting bring 2 cups of stock to a boil add coucous, cover with a lid, remove from heat and let sit for 5 minutes.
5. Fluff couscous with a fork, add olive oil, salt, garlic powder, and chopped parsley
6. Add harissa sauce to a nonstick pan and heat over medium heat
7. Place 3 Tbsp of grapeseed oil in a cast iron and heat over medium high heat. Sear the backstrap 2 minutes on each side. Remove from pan and rest for 5 minutes. Slice and serve imedietly
8. Place sliced venison on a bed of couscous and top with harissa. Garnish with fresh parsley