Loch & Quay's Arthur Wise created this recipe for Quarantine Cuisine. 

Southwest Venison Couscous 

Servings: 4
Preparation time: 20 minutes
Cook time: 45 minutes 
Cuisine: Southwest Fusion

Ingredients:
Couscous:
2 cups couscous uncooked
3 cups broths (2 cubes of chicken or beef bouillon)
1 cup Sweet Potatoes cut into small 1/4-inch cubes
2 teaspoons butter
Ground Veal Mixture
7 oz. ground Venison
½ cup Onion, medium dice
2 cloves garlic, fine diced
1 jalapeno, seeds removed small dice
½ cup Brussels Sprouts, chiffonade
½ cup Green Pepper, medium dice
1 tsp. cumin
1 tsp. chili powder
1 2 tsp. Butter or veg. oil
Salt & Pepper to taste

Procedure:
Couscous:
In a saucepan, heat the Chicken/beef broth and Sweet Potato over medium heat, and cook until potatoes are just softened. Melt the butter in the broth and add the couscous. Turn down the heat, cover and let stand for 5 minutes. Fluff the grains with a fork. 

Ground Venison Mixture:
In a large skillet, heat the butter over medium-high heat until the butter is melted. Add the onions, green pepper, jalapeno, brussels sprouts to the skillet for 3 then add the garlic. Once the onions and peppers are tender, add the ground venison. Add the cumin, chili powder and a pinch of salt & pepper and cook until the meat is ready and has a medium brown color.

To plate: Place the Couscous on a large serving platter then mound the Venison mixture in the center. Serve with Spring Mix and shaved carrot salad with a squeeze of fresh lemon, a splash of olive oil and a sprinkle of Locatelli. Enjoy.