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45 Minutes

Serves 4-5

Difficulty: Intermediate

With an eye towards all the health goals we've held on to through January, here's a whole new way to look at lasagna! With a little spice and zero gluten, Jordan Cabatic serves up yet another delicious way to prepare venison that will have everyone coming back for seconds. Serves 4-5 people. Prep/Cook time: 45 min.



  • 1 lb ground venison
  • 4 ripened plantains
  • 20 oz tomato sauce
  • 2-3 cloves of garlic, finely minced
  • 1/2 a medium onion, chopped
  • 1 jalapeno, remove seeds, chopped
  • 1 bunch cilantro, remove stems and finely chop, set aside

  • 1/4 cup pimento olives (optional)
  • 2 cups preferred shredded cheese
  • 1/2 tsp chili powder
  • 1 tsp coriander
  • 1 tsp Mexican oregano
  • 1 tsp turmeric
  • 1 tsp annatto powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1-2 limes
  • Neutral oil


STEP 1: Start by preheating oven to 375 degrees.

STEP 2: Cut a slit down the backside of each plantain and carefully remove the peels. Slice plantains in half lengthwise and then lightly salt both sides of each plantain.

STEP 3: Next add oil to coat the bottom of a skillet.

STEP 4: Once oil is hot, fry both sides of the plantains to a golden brown (about 2-3 minutes per side). Remove fried plantains from skillet and set aside.

STEP 5: In the same skillet, add onions, jalapenos, and cilantro stems. (Cook down 4-5 minutes).

STEP 6: Add ground venison and cook until browned.

STEP 7: Add dry seasonings, tomato sauce, and olives. Allow to cook for 5 minutes or until all ingredients are combined.

STEP 8: In a large casserole dish, coat bottom with a bit of meat sauce. Place plantains in a single layer. Pour remaining meat sauce over plantains and top with shredded cheese.

STEP 9: Cover with foil and bake for 30 minutes.

STEP 10: Remove foil, place under high broil for 1-2 minutes until the top layer is crisped.

STEP 11: Garnish with cilantro and squeezed lime, add additional toppings (e.g., sour cream, hot sauce).

STEP 12: Serve with Spanish rice.



  • 1 garlic clove, finely minced
  • 1/4 cup onion, chopped
  • 1 cup long-grain rice
  • 2 cups venison bone broth
  • 4 oz tomato sauce
  • 1/4 cup cilantro, chopped
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • Dash of black pepper
  • 4-5 Tbsp neutral oil

STEP 1: First place a medium pot over medium heat and add oil to pot.

STEP 2: Saute onion and garlic until softened.

STEP 3: Add rice and cook until golden brown.

STEP 4: Mix in bone broth, tomato sauce, and dry seasonings. Cook to a simmer.

STEP 5: Place lid and cook on low for 20 minutes.

STEP 6: Remove from heat and let sit for 10 minutes, covered.

STEP 7: Fluff with fork and mix in cilantro.

We’d love to see what you create! Share a photo of your Plantain Lasagna with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.

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