Loaded Wild Venison Nachos

Ingredients

• 500 g wild venison mince
• 15 ml rapeseed oil
• 150 g onion, finely chopped
• 2 garlic cloves, chopped
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 25 g tomato purée
• 250 g passata
• 100 ml water
• 400 g tin black beans, drained and rinsed, about 240 g drained
• 200 g plain tortilla chips
• 150 g mature Cheddar, grated
• 1 avocado, about 150 g flesh, diced
• 200 g tomatoes, diced
• 15 ml lime juice
• 100 g soured cream
• 10 g coriander, chopped
• 1 g fine salt

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Warm the oil in a saucepan and cook the onion for 5 minutes. Add garlic and mince, then cook for 8 minutes while breaking up the meat.

2. 2

   Stir in the paprika, cumin and tomato purée. Add passata, water, black beans and salt and simmer for 10 minutes until thick enough to spoon. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes.

3. 3

   While the mince simmers, mix the avocado and tomatoes with the lime juice in a clean bowl. Keep chilled with the soured cream until serving.

4. 4

   Spread half the tortilla chips on a large ovenproof serving platter or shallow tray. Spoon over half the hot mince and half the Cheddar. Repeat the layers, keeping some chip edges exposed.

5. 5

   Bake for 5–7 minutes until the cheese has melted and the topping is bubbling. Put the hot tray on a heatproof mat.

6. 6

   Add the avocado and tomato mixture, small spoonfuls of soured cream and coriander just before eating. Serve immediately so the chips stay crisp.