Venison Nachos



Chips: 1 medium kumara each, sliced into thin chips, and 1 tablespoon melted coconut oil.

Venison Mince Sauce: 1 tablespoon of coconut oil, 1 chopped onion, 1 chopped fresh chilli – save some to garnish, 1 centimetre of chopped fresh ginger, 1 tablespoon of ground paprika, 1 tablespoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of dried mixed herbs (or fresh!!), 2 chopped tomatoes, 1 can or cup of beans (I used some sort of organic black beans, rinsed),

Optional Toppings: homemade guacamole, homemade cream cheese, sliced spring onion and sliced fresh chilli.

Steps: coat the kumara in coconut oil, add a grind of salt, and pop in the oven on 180 degrees Celsius for about half an hour. Ovens vary, so watch that they’re not burning.

Heat coconut oil in a good pan on a low-medium heat. Add onion and sauté until soft. Add fresh chilli and ginger and cook for a few more minutes. Add salt, paprika, cumin, turmeric and mixed herbs. Stir and cook a few more minutes. Add the tomatoes, beans, and venison mince. Mix it all in, and stir occasionally while simmering on a medium-low heat for 20-30 minutes. You can do it for less time, but it’s better longer!

Serve the venison mince sauce on top of the kumara chips, with guacamole, homemade cream cheese and any trimming you like! I also had mine with this Simple Colourful Garden Salad! Yum!

By Franklee Healthy



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