Fall is finally here.
Which means two things… football and hunting season. And nothing screams “AMERICA” like football food with venison you harvested earlier this fall.
Traditional “nachos” usually consist of overcooked, gray, ground beef that was raised in a feed lot with cows crapping on each other, expired canned jalapenos, cardboard chips.
This version of nachos is different. A much more natural and fresher version that will make your Sunday afternoon not only crap free, but more enjoyable when your favorite football team loses against my KC Chiefs.
Like any wild game, the key is in the details. Meat prep is huge. In this case, a slow thaw of the meat (or ideally fresh) will render the best results. Thawing in cold water works well for a quicker solution. But ideally, let your steak sit on the counter or in the refrigerator to thaw.
And as usual, make sure you don’t get lazy after your kill. Get that deer (or elk, moose, kangaroo etc.) skinned, and on ice as soon as possible. In these mild early fall temperatures, it only takes one hour after the moment the animals heart stops for bacteria to begin to grow. These bacteria, will start to raise the dreaded “gamey” flavor.
And if you live in the south, and it’s still 85 degrees out, the clock is ticking. There is plenty of time to celebrate your kill. But first, put down your Busch Light and get him on ice.
If you do this, I promise you, the quality of your meat will be substantial. Side your properly cared for venison with always FRESH ingredients, and this dish with be a go-to for Sunday gameday.
Venison Steak Nachos w/ White Cheddar Jalapeno Queso
White Cheddar Queso
– 2 cups of white cheddar
– 4 tablespoons of salted butter
– 2 tablespoons of flour
– 2 ½ cups of whole milk
– 1 diced fresh jalapeno
– Salt and pepper to taste
Melt butter in saucepan. Add flour and stir until roux (peanut butter like paste) is formed. On medium heat, add milk, salt, pepper and jalapenos. Stir until all ingredients are incorporated. Simmer for 3-5 mins.
Add white cheddar. Stir. Reduce heat to low. Allow cheese to melt fully. Once cheese is melted, turn off heat and cover.
Venison Steak Nachos
– 2 lb. of venison steak
– 2 tablespoon of extra virgin olive oil
– 1 ½ tablespoon of cumin
– Salt and pepper to taste
– 1 bunch of freshly chopped cilantro
– 1 large diced onion
– 1-3 fresh jalapenos sliced
– 1 bag of tortilla chips
– 2-5 oz of sour cream
– 1 can of rinsed black beans
– Smoked red pepper flakes to taste
-1 sautéed onion
Dice venison steak into small cubes (about 1/2” pieces). Add salt, pepper, cumin, olive oil and mix. Set aside at room temperature for at least one hour.
In a smoking hot cast iron skillet, sear venison steak quickly on HIGH heat until venison cubes are lightly browned. This should take no more than 2 minutes. Remove from skillet and set aside. Slice one onion. Add olive oil to pan and sauté until tender and set aside.
Make one layer of tortilla chips. Add HALF of your venison steak. Add HALF of your cilantro, beans, fresh onion, sautéed onion, jalapeno and half of your queso. Repeat this process to make a double layer. But DON’T add cilantro, diced onion or jalapenos to this top layer yet.
Add some extra shredded white cheddar on top (if desired). Broil in oven at 500 degrees until tortilla chips start to lightly brown (about 2 minutes). Remove from oven.
Add last layer of cilantro, fresh onion and jalapenos. Garnish with sliced lime, a few dollops of sour cream, and smoked red pepper flakes.
Venison steak nachos w/ white cheddar jalapeno queso?