Instead of using minced venison to create the classic chilli base for our venison nachos, we are going to use a whole bone in shoulder and cook it low and slow until it is meltingly tender and the bone just slides out. In my opinion, there’s nothing worse than sloppy mince chilli that makes your tortillas go all soggy! Once the shoulder is fork tender, we lightly shred it and gently stir it through the reduced sauce. The shoulder will benefit from being marinaded in the spices overnight, so allow an extra day in your prep.
As the shoulder cooks gently over the embers, you can tend to the salsa, spending some time charring the veggies until almost tender, but retaining some of their crunch. Charring the veg straight in the coals will blister and pop the skins allowing smoke to penetrate through into the flesh of the veg.
Thank you to Salt Box for sharing this recipe with us – you can find them on Instagram, Facebook and Twitter, and their website www.wearethesaltbox.co.uk
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