Back To RecipesMaui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
16 May, 2022

RECIPE: Plantain Lasagna with Spanish Rice

Bake
PREP: 15 MinutesCOOK: 45 Minutes
Serves 4 - 4
DIFFICULTY: intermediate
Ground

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.

Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison

Jordan Cabatic

Ingredients
  • 1 pack Maui Nui ground venison
  • 4 ripened plantains (not too soft)
  • 20 oz tomato sauce
  • 2-3 garlic cloves, finely minced
  • 1/2 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
DIRECTIONS
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!

Supporting Recipe

Spanish Rice
Ingredients
  • 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
DIRECTIONS
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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