The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-spiced Venison Loaded Wedges with Guacamole & Baby Leaf Salad
A British twist on classic loaded fries! With tender British venison mince as the star of the show. Layer up your potato wedges with creamy guacamole and Italian style cheese.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 pepper
- 40g mixed salad leaves
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 230g black beans (Rehydrated black beans, water, salt.)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 400g British venison mince
- 200g baby tomatoes
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 unwaxed lime
- 2 avocado
- 2 onion
- 4 large potatoes
Nutritional Information
Calories: 698
Protein: 35g
Carbs: 71g
Fat: 32g
Mexican-spiced Venison Loaded Wedges with Guacamole & Baby Leaf Salad
A British twist on classic loaded fries! With tender British venison mince as the star of the show. Layer up your potato wedges with creamy guacamole and Italian style cheese.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a sieve, a measuring jug & a grater
Bake the wedges
- Cut the potatoes into wedges. Cut 1 onion into 6 wedges
- Place the potatoes onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 5 mins
- After 5 mins, add the onion wedges to the tray and roast for 20-25 mins, until the veg is soft and golden
Make the guac
- Meanwhile, dice the avocados into 1cm chunks, then mash with the back of a fork and place into the medium bowl
- Finely dice the other onion, then stir through the avocado with the juice from 1 lime and half the garlic paste. Season generously with salt and pepper
Fry the venison
- Quarter the tomatoes. Thinly slice the peppers
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the venison and pepper
- Cook for 5 mins, breaking up the mince with a wooden spoon, until browned. Season with salt and pepper
- Meanwhile, finely grate the cheese. Drain and rinse the beans
Simmer simmer
- Add the Mexican spice mix and the remaining garlic paste to the venison pan, cook for another 30 secs
- Stir in the beans, passata and 50ml water. Bring to the boil and simmer for 3-4 mins, until thickened
- Stir through half the cheese. Taste and season if needed, then remove from the heat
Plate up
- Share the wedges between plates. Top with the Mexican-spiced venison. Spoon over the guacamole and scatter with the tomatoes and remaining cheese
- Serve the salad leaves on the side, tossed with 1 tsp olive oil and a pinch of salt
- Garnish with the remaining lime, cut into wedges
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