Super Bowl Nachos with Beer-Braised Game

Name: Super Bowl Nachos with Beer-Braised Game
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 to 8 servings of topping (for 1 large nachos tray)
Ingredients: 900 g Ground wild game meat 2 lb: beef, moose, bear, venison, duck, snow goose or Canada goose; 2 unit Celery stalks, diced; 1 unit Carrot diced; 1 unit Onion thinly sliced; 1 unit Garlic clove minced; 398 ml Canned diced Italian tomatoes 1 standard 398 ml can; 15 ml Tomato paste 1 tablespoon; 500 ml Stout or brown beer brown ale, stout or scotch ale — no cheap beer; 250 ml Game stock 1 cup, or beef stock; 45 ml Soy sauce 3 tablespoons; 45 ml Worcestershire sauce 3 tablespoons; Garlic powder to taste; Liquid smoke a few drops (optional); Celery salt to taste; 15 ml Molasses 1 tablespoon, or maple syrup; 15 ml Fresh rosemary chopped, 1 tablespoon; 15 ml Fresh thyme 1 tablespoon; 45 ml Olive oil 3 tablespoons, for the infused oil

Fifteen years of Super Bowl tradition.One rule: no cheap beer.

Prep30 min

Cook2 h

Yield6 to 8 servings of topping (for 1 large nachos tray)

DifficultyEasy

theuplandcook.com/en/recipes/super-bowl-nachos

Ingredients

Meat

900 g — Ground wild game meat (2 lb: beef, moose, bear, venison, duck, snow goose or Canada goose)

Vegetables

2 — Celery (stalks, diced)
1 — Carrot (diced)
1 — Onion (thinly sliced)
1 — Garlic clove (minced)
398 ml — Canned diced Italian tomatoes (1 standard 398 ml can)
15 ml — Tomato paste (1 tablespoon)

Liquids

500 ml — Stout or brown beer (brown ale, stout or scotch ale — no cheap beer)
250 ml — Game stock (1 cup, or beef stock)

Seasonings

45 ml — Soy sauce (3 tablespoons)
45 ml — Worcestershire sauce (3 tablespoons)
Garlic powder (to taste)
Liquid smoke (a few drops (optional))
Celery salt (to taste)
15 ml — Molasses (1 tablespoon, or maple syrup)

Aromatics

15 ml — Fresh rosemary (chopped, 1 tablespoon)
15 ml — Fresh thyme (1 tablespoon)
45 ml — Olive oil (3 tablespoons, for the infused oil)

Steps

01Infuse the oil with rosemary
Finely chop the fresh rosemary. In a small pan over medium-low heat, pour the olive oil and gently fry the rosemary for 3 to 4 minutes. The oil captures the rosemary's aroma without burning it. Lift the herbs out with a slotted spoon and reserve them for finishing. Keep the infused oil in the same pan.
02Sweat the vegetables
In a large Dutch oven or heavy-bottomed pot, transfer the infused oil. Add the celery, carrot and onion. Sweat over medium heat for 4 to 5 minutes, stirring, until the vegetables are translucent and tender. Add the garlic at the end and cook 1 more minute.
03Simmer the vegetables in stock
Pour the game stock (or beef stock) into the pot with the vegetables. Bring to a simmer and let cook for 5 minutes so the vegetables finish softening and release their sugars into the liquid.
04Sear the meat — Maillard reaction
In a large separate skillet over high heat, with no added fat, add the ground meat in small batches (200 g at a time). It's crucial not to crowd the pan: the meat must sear, not boil. Let it stick to the bottom a bit to develop caramelized fond, then deglaze with the dark beer, scraping the bottom with a wooden spoon. Repeat for all the meat.
05Combine and season
Transfer the deglazed meat to the pot with the vegetables. Add the canned Italian tomatoes, tomato paste, soy sauce, Worcestershire sauce, garlic powder, liquid smoke (just a few drops — it's powerful), celery salt, fresh thyme and reserved infused herbs. Stir.
06Reduce uncovered 1 to 2 hours
Lower the heat to minimum and simmer uncovered for 1 to 2 hours, stirring every 20 minutes. The mixture should reduce until it's nearly dry — you want the meat saturated with flavor with no liquid left that would soak the chips. Patience makes the difference here.
07Adjust and finish with molasses
Once reduced, remove from heat. Taste and adjust salt. Add the tablespoon of molasses (or maple syrup) and stir well — this sweet-bitter touch balances the tomatoes' acidity and the beer's depth. Taste again and adjust if needed.
08Build and bake the nachos
Preheat the oven to 400°F (200°C). On a large baking sheet, spread a layer of tortilla chips. Distribute the game topping generously over them, then cover with shredded cheese (sharp cheddar, Monterey Jack or a mix). Bake 8 to 10 minutes, until the cheese is melted and the chip edges start to brown.
09Serve with the toppings
Pull from the oven and top right away: minced red onion, sliced jalapeños, fresh cilantro, sour cream or Greek yogurt, guacamole, fresh salsa. Serve immediately with the same beer used in the braise. Your move now.

Tray of nachos loaded with braised game meat, melted cheese, red onions, jalapeños and sour cream, with a brown ale in the background