This chorizo is made very traditionally with low fat content with flavours imparted from paprika and garlic. It is drier than some you may have tried. This allows the flavour of the venison to shine through. Cut into thin rounds and place liberally on top of a pizza-base smothered in a passata (tomato) topping. Add a handful of olives and fresh herbs for extra zing. Or simply slice, lightly fry and serve hot with a squeeze of lemon or lime.