Pulled muntjac shoulder chilli, Pico de Gallo,guacamole and corn tortillas

Pulled muntjac shoulder chilli, Pico de Gallo,

guacamole and corn tortillas

4 x muntjac shoulders

8 Romano pepper

4 red onions

2 whole heads of garlic

50g Ancho chilli paste

50g Chipotle paste

125g dried chillies (guajillo and habaneros)

2 tins of Mutti chopped tomatoes

1 litre brown beef stock

Olive oil

6 plum tomatoes

1 red chilli

1 green chilli

2 limes

1 bunch coriander

1. Rehydrate the dried chillies in boiling water, set

aside

2. Rub the shoulders with salt and pepper and the

pastes. Either place in the traegar at 220c or an

oven for 25 mins until they have achieved some

colour

3. Split the garlic heads, ½ the onions and roast the

peppers whole until dark and blackened on all

sides.

4. Remove the black skin and seeds from peppers,

paper from the garlic and place in a blender. Blend

with tinned tomatoes and the rehydrated chillies.

Loosen with some chilli water if needs be

5. Pour this over the shoulders as well as the chicken

stock. Cover with a lid and cook for 8 hours at

130c/265f

6. When cooked shred the meat off the bone and mix

through the sauce

7. Criss cross the tomato, blow torch to remove the

skin. Quarter, de-seed and dice

8. Fine dice the onion and fine slice the coriander

stalks. Brunoise the green and red chilli. Mix

altogether, season with salt, add the lime and juice,

fold in the tomatoes

9. Serve with warm corn tortilla and guacamole