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PREP: 15 Minutes COOK: 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 bit of spice and zero gluten, Jordan Cabatic serves up yet another delicious way to prepare venison that will have everyone coming back for seconds.
  • 1 pack Maui Nui ground venison
  • 4 ripened plantains (not too soft)
  • 20 oz tomato sauce
  • 2-3 garlic cloves, finely minced
  • 1/2 a medium onion, finely chopped
  • 1 jalapeno, remove seeds, finely chopped
  • 1 bunch cilantro, finely mince stems only
  • 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 cumin
  • 1 tsp annatto powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp adobo seasoning
  • salt and pepper to taste
  • 1-2 limes
  • neutral oil
  • Spanish Rice (see recipe below)
Step 1:

Preheat oven to 375°

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:

Set a large pan on medium-high heat and add enough oil to coat the bottom of the pan.

Step 4:

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

Step 5:

Adjust heat to medium-low. Then add onions, jalapenos, and cilantro stems, continuously stirring for about 4-5 minutes.

Step 6:

Next, add ground venison and cook until browned.

Step 7:

To the pan, add dry seasonings, tomato sauce, and olives. Allow to cook for 5 minutes or until all ingredients are fully incorporated.

Step 8:

 In a large casserole dish, coat the 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 30-35 minutes.

Step 10:

Remove foil, and place under high broil for about 1-2 minutes until the top layer is crisped.

Step 11:

Garnish with cilantro and squeezed lime, and add additional toppings (e.g., sour cream, hot sauce). Serve with Spanish rice. Enjoy!


  • 1 garlic clove, finely minced
  • 1/4 cup onion, chopped
  • 1 cup long-grain rice
  • 2 cups Maui Nui 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:

Place a medium-sized pot over medium heat and add oil to the pot. Add onion and garlic and saute until softened.

Step 2:

Then add rice and cook until a toasted golden brown- being careful not to burn. Mix in bone broth, tomato sauce, and dry seasonings—Cook to a simmer.

Step 3:

Place lid and cook on low for 20 minutes.

Step 4:

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

Step 5:

Fluff with a fork and mix in cilantro. Serve alongside plantain lasagna.

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