For the Venison Tagine

1. Soak the tagine in water for 30-60 minutes. Let it dry.
2. If you’re using whole allspice, grind it using a mortar.
3. Add the all-purpose flour to a plate and season it with black pepper.
4. Cut the meat into large pieces and season with salt. Coat them with the flour on all sides.
5. Heat up 4 tbsp of cooking oil in a frying pan and sear the meat until browned on all sides. Sear in batches if needed, so you don’t overcrowd the pan. Set aside in a bowl.
6. Pour the red wine into the pan, scraping it with a wooden spoon, and let it come to a boil. Let the wine reduce a bit, then pour it into the bowl with the meat.
7. Heat up 3 tbsp of cooking oil in a frying pan and add the onion. Add a pinch of salt and fry until the onion is soft and starting to turn golden.
8. Add the leek, garlic, and ginger and fry for a minute or two. Add the rest of the vegetables and fry for another minute.
9. Add the paprika, allspice, and half a tsp of salt. Stir, then add the bay leaves and cinnamon stick.
10. Add the tomato passata and bring to a simmer. 
11. Add the vegetable mix to the tagine. Pour in the chicken stock and mix. Add the meat along with the juices. Add the potato and mix again.
12. Add the thyme and the dried figs. Cover the tagine with its lid. If it’s very full, keep it slightly open with the use of a skewer or chopstick.
13. Put the tagine on a heat diffuser and place it in a cold oven. Set the temperature to 175°C (350°F) and cook for 2.5-3 hours.
14. Carefully remove the tagine from the oven.

For the Couscous

1. Add the couscous and chickpeas to a bowl. Mix, then pour over the boiling hot chicken stock. Cover with plastic wrap and let soak for 10 minutes.
2. Melt the butter and let it simmer until golden brown. Season with salt.
3. Mix the couscous with the browned butter and parsley.
4. Serve the venison tagine with the couscous and enjoy!