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Friday, June 1, 2012

Hawaiian Venison Nachos

Venison is a staple food in many Minnesota households, ours included. I am always looking for new ways to prepare it. This recipe really came about just by trying to use up some pineapple I had left over from the weekend. I created a marinade for the meat using a mushroom soy sauce we received as a gift from some friends in Chicago. The intensity of flavor, along with the honey I added made the meat almost look "lacquered" after it was grilled. 

I wasn't sure my husband was going to like these, and I made an enormous plate of them. We ate the entire thing, they were really great! This recipe is definitely a "keeper"! 

Hawaiian Venison Nachos
For the marinade:
1 1/2 pounds venison chops 
1/4 cup mushroom soy sauce 
1/4 cup rice wine vinegar 
1/4 cup honey 
1/4 cup water
1 teaspoon red pepper flakes 
Mix together the soy sauce, vinegar, honey, water and pepper flakes in a gallon zipper bag. Place meat in the bag, and refrigerate overnight.
To prepare the nachos:
1/2 yellow bell pepper, diced
1/2 purple onion, diced
1 scallion, sliced
4 ramps, grilled 
2 cups pineapple, diced, placed on skewers
Tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup crumbled feta cheese
1/2 cup sour cream 
3 tablespoons spicy green salsa 
2 tablespoons mango puree 
Edible flowers, for garnish 
Mix together sour cream, salsa and mango puree and set aside. Preheat grill to high, and get steaks on the grill first. Grill for approximately 5 minutes, then turn, and put pineapple skewers on, and put ramps on the top rack.
Grill another 5-7 minutes until steak is medium rare (or however you like it) and pineapple and ramps have a nice char. Let steaks rest for 2-3 minutes before slicing, and then assemble your nachos on a platter. Top with edible flowers for a more tropical feel!

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