Wild Game Recipes, Venison Recipes, Outdoor Cooking, BBQ & Grill Recipes, Field to Fork Cooking, Hunting Lifestyle Food Dan Goodship Wild Game Recipes, Venison Recipes, Outdoor Cooking, BBQ & Grill Recipes, Field to Fork Cooking, Hunting Lifestyle Food Dan Goodship

Venison Loaded Nachos

It All Begins Here

Loaded nachos are a fun, crowd-pleasing favourite, and using venison brings a rich, hearty flavour the whole family can enjoy. Paired with melted cheese, gentle spice, and fresh toppings, this is simple comfort food — perfect for sharing around the table after a busy day or for an easy weekend treat.

Serves 2–3
Prep time: 10 minutes
Cook time (oven): 20 minutes
Cook time (air fryer): 12–15 minutes total

Ingredients

For the venison topping

  • 250g venison mince

  • 1 tbsp olive oil

  • 1 small onion, finely chopped

  • 1 garlic clove, crushed

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • ½ tsp dried chilli flakes (optional)

  • 1 tbsp tomato purée

  • 50ml beef stock

  • Salt and freshly ground black pepper

To assemble

  • 150g tortilla chips

  • 120g mature Cheddar, grated

  • 1 fresh chilli or sliced jalapeños

  • 1 small tomato, diced

  • 2 tbsp soured cream

  • 2 tbsp guacamole (optional)

  • Fresh coriander (optional)

Method — Oven

  1. Heat the olive oil in a frying pan over a medium heat. Add the onion and cook until softened, around 3–4 minutes. Add the garlic and cook for another 30 seconds.

  2. Add the venison mince and cook until browned, breaking it up as it cooks (about 5–6 minutes).

  3. Stir in the smoked paprika, cumin, chilli flakes and tomato purée. Pour in the beef stock and allow to simmer for 5 minutes until slightly thickened. Season well.

  4. Preheat the oven to 180°C (160°C fan) / Gas Mark 4.

  5. Spread the tortilla chips across a baking tray or ovenproof dish. Spoon over the venison mixture and scatter over the grated Cheddar. Add sliced chilli or jalapeños.

  6. Bake for 8–10 minutes until the cheese is melted and bubbling.

  7. Remove from the oven and finish with diced tomato, soured cream, guacamole and fresh coriander if using.

Method — Air Fryer

(Best cooked in batches depending on basket size)

  1. Cook the venison topping exactly as above in a frying pan.

  2. Preheat air fryer to 180°C for 3 minutes.

  3. Line the air fryer basket with foil or use an air fryer tray (leave space for airflow).

  4. Add a layer of tortilla chips, spoon over venison mixture, then top with cheese and chillies.

  5. Air fry at 180°C for 4–6 minutes

    • Check at 4 minutes — cheese should be melted and bubbling.

    • Cook longer if needed, depending on how deep the layer is.

  6. Carefully remove and add cold toppings (tomato, soured cream, guacamole, coriander).

Air Fryer Tips

  • Don’t overfill — stacked nachos won’t heat evenly.

  • If making a large portion, cook in 2 layers or batches.

  • If cheese browns too fast, reduce to 170°C.

Note

Venison is naturally lean, so avoid overcooking. If the mixture looks dry while cooking, add a splash more stock.

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