Venison Frybread Taco With Blueberry Bbq Sauce

Recipes & food styling Jonny Taggart / Photography Amber-Jayne Bain

	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

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.