Tatties Bravas with Wild Venison & Pork Chorizo
Put the potatoes on to boil until cooked.
In a roasting pan, add all veg, drizzle with Rapeseed Oil, smoked paprika and add a good twist of cracked black pepper and sea salt. Mix well and roast for 20-30 mins.
Remove the red pepper from roasted veg and drizzle the remaining roasted veg with Chilli & Red Pepper Dressing Sauce, then roughly blitz the mixture in a food processor until you've got a tomato sauce with texture.
Drain your potatoes and allow to dry.
Gently fry the slices venison & pork chorizo for 5 mins in a large deep frying pan, then remove the chorizo.
Add the potatoes to the pan, then the tomato sauce, and finally the roasted peppers. Mix gently.
Serve with a sprinkling of freshly chopped parsley and smoked paprika.
5 large Record potatoes (peeled and roughly diced)
1 red pepper (chunky slices)
1 red onion (sliced into rings)
4 tomatoes (halved)
2 cloves garlic (minced)
Chilli & Red Pepper Dressing Sauce
Venison & Pork chorizo (sliced)
Flat Leaf Parsley