One of our first meals cooked with the meat from our Texas trip was ground venison nachos. We used Paul Lambert’s Dixie Delight Hot Sauce for an extra kick in flavoring. Here’s how we did it:
Dixie Delight Nachos
• Ground venison (I prefer venison only, with no fat added)
• Taco seasoning
• Tortilla chips
• Veggies if desired
• Monterey Jack or Mexican blend shredded cheese
• Dixie Delight Hot Sauce (or Dixie Heat if you want it a little hotter!)
(First published in 2009) When we attended our first professional BBQ contest three years ago, we had no idea how cooking some food on a grill was going to actually change our lives, but we have met some of the finest and most interesting people you could ever imagine. Not a day goes by that an interesting question or conversation about BBQ does not come up. I got a phone call the other day from a friend of mine in Colorado named Oolah. He was at a BBQ contest in Durango and ran into the Florida “Skin and Bones” team...
Venison (any cut will do)
Hi Mountain Seasonings (I prefer Pepper Blend)
First, start with just about any cut of venison that you can cut into thin strips. It’s easiest to cut the meat when it’s still somewhat frozen, just defrosted enough to get a knife through it. Place the ¼” or less thick strips in a large bowl. There are many seasonings available, but the one that I like the best is made by Hi Mountain Seasonings (himtnjerky.com).