Venison-Beef Rissoles, Bacon Potatoes & DIY Romesco Sauce

• Meanwhile, cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes of roast time, crumbl diced bacon over potatoes and roast until golden.

• Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine venison & beef mince, fine breadcrumbs, Aussie spice blend and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook rissoles, in 
batches, until browned and cooked through, 
3-4 minutes each side.

• Carefully peel capsicum and garlic cloves, 
removing any stems and seeds.
• Transfer capsicum, garlic, flaked almonds, the 
white wine vinegar, salt, a pinch of chilli flakes
(if using) and olive oil (1/4 cup for 2 people / 
1/2 cup for 4 people) to a food processor and blitz 
until desired consistency.
TIP: If you don't have a food processor, finely 
chop all the sauce ingredients to make a chunky, 
rustic sauce.