by Emily Rupertus - Friday, February 5, 2016
Spicy Venison Nachos
2 pounds of ground venison
1 pound good Andouille or Chorizo sausage, sliced or crumbled 1 or 2 Garlic cloves, finely diced One onion, finely diced
2 tablespoons, or to taste, of a southwestern-style seasoning.
Salt to taste 1 can Rotel brand chopped tomatoes with green chilies Tortilla chips, taco shells or flour tortillas
Roasted bell peppers
Chipotle peppers in adobo sauce
Nacho cheese Shredded lettuce
Salsa Black beans
Corn salsa Guacamole
Just about anything else you can dream up!
Heat a tablespoon of vegetable oil or bacon grease in a large nonstick skillet. Add the diced onion and garlic, sauté until the onion is soft, then add ground meat. Season the meat with salt and southwestern or taco seasoning. Cook until meat is browned through. Add sausage slices and Rotel. Reduce heat and simmer while you get everything else together.
If you prefer fajita style nachos, season venison steaks well with salt and southwestern seasoning. Grill over a hot charcoal fire or gas grill on high for three to four minutes per side. Remove steaks from heat, cover loosely with foil and let them rest for ten to fifteen minutes. Slice the steaks, across the grain, into thin strips. Set all of your fixins out on the counter or table and let your dinner guests build their own masterpiece.
Recipe and image from Real Tree.