Venison Frybread Taco With Blueberry Bbq Sauce
Jonny Taggart
![](https://www.cuisine.co.nz/wp-content/uploads/2023/08/Cuisine-Magazine-Jonny-Taggart-Recipe-Venison-frybread-taco-with-blueberry-bbq-sauce-754x1024.jpg)
Serves
3Preparation
15 minsCook
20 minsIngredients
TACO SPICE | |
4 teaspoons ground cumin | |
2 teaspoons garlic powder | |
1 teaspoon sea salt | |
4 teaspoons smoked paprika | |
2 teaspoons onion powder | |
¼ teaspoon dried oregano | |
VENISON MINCE | |
canola oil | |
300g venison mince | |
2 tablespoons taco spice | |
2 teaspoons sea salt | |
BLUEBERRY BBQ SAUCE | |
½ cup tomato sauce | |
½ cup cider vinegar | |
½ tablespoon maple syrup | |
½ cup blueberries (frozen berries are fine) | |
½ teaspoon ground cumin | |
½ teaspoon chilli powder | |
2 tablespoons brown sugar | |
TO ASSEMBLE THE TACOS | |
¼ head iceberg lettuce, shredded | |
3 frybreads (see recipe) | |
½ cup queso fresco, crumbled | |
2 tablespoons fried sage leaves |
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Instructions
1. | TACO SPICE |
2. | Combine all ingredients and mix well. Store in an airtight jar. |
3. | VENISON MINCE |
4. | Put a splash of canola oil in a saucepan and heat over a medium-high heat. |
5. | Once oil is hot, add the mince and cook until well browned, stirring often to break up any clumps. |
6. | Strain off the excess fat and add the mince back to the pan with the taco spice and salt. |
7. | Add 1-1½ cups water and bring up to a boil. |
8. | Reduce to a simmer and cook until thickened. |
9. | BLUEBERRY BBQ SAUCE |
10. | Put all the ingredients in a saucepan and whisk well to combine. |
11. | Bring to the boil over a medium-high heat, then reduce to a simmer. |
12. | Cook the sauce until it is well reduced and the blueberries have burst and released their colour into the sauce, about 15 minutes. |
13. | Stir well while cooking. Use any leftover on pork ribs as a banging barbecue treat. |
14. | TO ASSEMBLE THE TACOS |
15. | Place the shredded lettuce on the base of the frybread. |
16. | Top with the mince and scatter over the queso fresco. |
17. | Finish with lashings of the blueberry sauce and sprinkle with fried sage leaves. |
Recipes & food styling Jonny Taggart / Photography Amber-Jayne Bain