Harissa Venison with Crispy Potatoes
This is a really delicious, easy supper, perfect for a cosy night in. You will need:
olive oil
600g potatoes cut into chunks
2 red onions cut into wedges
1 small white onion sliced finely
500g Venison chunks
400g of tinned chopped tomatoes or passata sauce
4 tsp Harissa paste (I like the smoked one with chilli)
200g feta cheese, crumbled
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
Method:
Pour yourself a glass of something delicious and have a quick slurp.
Put a good slug of olive oil in a roasting tin and heat it up for a few minutes in the hot oven then add your potato chunks and red onions and roast for 30-40 minutes.
Pop another good slug of olive oil in a heavy based pan, heat and add the finely chopped white onion and soften. Have another drinkie.
Add the Venison chunks and brown fast then mix in the Harissa paste so all the meat is coated.
Add in the can of tomatoes or passata sauce and then add 150 ml of cold water to the empty tin or jar and swill around, getting all the last bits of tomato and add that to the pan too.
Stir well then bring to the boil and pop the pan in the baking oven for around an hour.
Once everything is cooked, put the potatoes into a large, deep dish, then spoon over the Venison and all the delicious sauce.
Finally, crumble the Feta cheese over the top then pop into the hot roasting oven for 10 mins, remove it and scatter over the herbs and serve.
Enjoy!