Venison-Beef Rissoles & 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.

• Slice avocado in half, scoop out flesh and 
roughly chop.
• In a medium bowl, combine venison & beef 
mince, fine breadcrumbs, classic roast 
seasoning 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.