1kg venison roast (shoulder or leg)
2 tsp dried native thyme
2 tsp bush honey
1 ½ tsp sea salt flakes
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp macadamia oil
1 medium brown onion, sliced
1 (375ml) can your favorite Australian craft beer
1 large bag of organic blue corn chips
4 cups shredded aged Australian cheddar
1 small jar pickled native chillis, drained
2 ripe avocados, cubed
2 radishes, thinly sliced
¼ finely chopped onion or native leek
1 fresh bush tomato, diced
1 lime, cut into wedges
½ cup sour cream
Prepare the Venison – In a small bowl, mix native thyme, bush honey, sea salt, pepper, smoked paprika, and garlic powder. Rub generously over the trimmed venison roast.
Slow Cook the Venison – Heat a slow cooker on high. Add macadamia oil and sear the venison until lightly browned. Pour in the beer and scatter onion over the top. Cover and cook on high for 4 hours, then reduce to low and cook for another 4 hours. Once cooked, remove the venison and shred it with two forks
Assemble the Nachos – Preheat the oven to 190°C (375°F). Using a large baking tray or disposable aluminum roasting pan, spread an even layer of native grain crisps or blue corn chips. Add ⅓ of the shredded venison, cheese, and pickled native chillis. Repeat this layering process twice more.
Bake or Smoke – Bake in the oven for 10–15 minutes until the cheese melts and the chips crisp up. For a smoky flavour, place the tray in a smoker for 20–25 minutes instead.
Garnish & Serve – Top with avocado, radishes, and onion. Serve with diced bush tomatoes, lime wedges, and sour cream on the side.
