Autumn is finally here.
That means two things… soccer season and hunting season. And nothing says “AMERICA” like football supper with venison you harvested early in the fall.
Traditional “nachos” are typically overcooked, gray ground beef that’s been raised on a feeding ground with cows pooping on each other, canned expired jalapenos, and cardboard chips.
This version of nachos is different. A much more natural and fresh version that will not only make your Sunday afternoon shit-free but also more enjoyable when your favorite soccer team loses to my KC Chiefs.
As with any wild game, the key is in the details. Meat prep is huge. In this case, slow thawing of the meat (or ideally fresh) will yield the best results. Cold water thawing works well for a quicker fix. But ideally, leave your steak on the counter or in the fridge to thaw.
And as usual, make sure you don’t get lazy after your kill. Have the deer (or elk, elk, kangaroo, etc.) skinned and put on ice as soon as possible. With those mild early fall temperatures, it takes just an hour after the animal’s cardiac arrest for bacteria to start growing. These bacteria begin to increase the dreaded “gamey” taste.
And if you live in the south and it’s still 85 degrees outside, the clock is ticking. There is enough time to celebrate your launch. But first, ditch your Busch Light and get it on ice.
If you do this, I promise you, the quality of your meat will be remarkable. Accompany your properly tended venison with ingredients that are always FRESH, and this dish is a Sunday game day must-have.
Venison Steak Nachos with White Cheddar Jalapeno Queso
White cheddar queso
– 2 cups of white cheddar
– 4 tablespoons of salted butter
– 2 tablespoons of flour
– 2 ½ cups whole milk
– 1 diced fresh jalapeno
– Salt and pepper to taste
Melt butter in saucepan. Add flour and stir until a roux (peanut butter-like paste) forms. Add milk, salt, pepper, and jalapenos over medium-high heat. Stir until all ingredients are incorporated. Simmer for 3-5 minutes.
Add white cheddar. stir. Reduce the heat to low. Let cheese melt completely. Once the cheese has melted, turn off the heat and cover.
Venison steak nachos
– 2 pounds venison steak
– 2 tablespoons extra virgin olive oil
– 1 ½ tablespoons cumin
– Salt and pepper to taste
– 1 bunch freshly chopped coriander
– 1 large diced onion
– 1-3 sliced fresh jalapenos
– 1 bag of tortilla chips
– 2-5 ounces of sour cream
– 1 can of rinsed black beans
– Smoked paprika flakes to taste
-1 sautéed onion
Cut the venison steak into small cubes (about 1/2 inch pieces). Add salt, pepper, cumin, olive oil and mix. Leave to rest at room temperature for at least an hour.
In a red hot cast iron skillet, quickly sear the venison steak over HIGH heat until the venison cubes are lightly browned. This shouldn’t take longer than 2 minutes. Remove from the pan and set aside. Slice an onion. Add olive oil to pan and sauté until tender and set aside.
Make a layer of tortilla chips. Add HALF your venison steak. Add HALF your cilantro, beans, fresh onions, sautéed onions, jalapenos and half your queso. Repeat this process to make a double layer. However, DO NOT add cilantro, diced onions, or jalapenos to this top layer just yet.
Add some extra shredded white cheddar (if desired). Roast in the oven at 500 degrees until the tortilla chips are lightly brown (about 2 minutes). Take out of the oven.
Add the last layer of cilantro, fresh onion and jalapenos. Garnish with lime wedges, a few dollops of sour cream and smoked paprika flakes.
Venison Steak Nachos with White Cheddar Jalapeno Queso?
https://www.whiskeyriff.com/2022/10/16/recipe-venison-steak-nachos-with-white-cheddar-jalapeno-queso/ Recipe: Venison Steak Nachos With White Cheddar Jalapeno Queso