Archive for the ‘Venison Appetizers’ Category
Venison Sausage and Biscuit Pinwheels
May 30th, 2011 | 
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Ready for just about the easiest — and yummiest — appetizer (or breakfast) recipe in the world? Like many good recipes, this one was born out of a combined need to use up some venison breakfast sausage and find an appetizer to bring to a Memorial Day party. I wanted an appetizer that would be easy to grab and go, knowing people would be milling about.
I think sausage and biscuits are one of the greatest combinations on Earth, so an idea was born. Venison sausage and biscuit pinwheels. Okay, I’ve had these things at parties before, so it wasn’t an original idea. But it was a tasty one, well worth repeating here! And so easy! All you need is about 1/2 pound of venison breakfast sausage (recipe below) and 1 container of ready made biscuit dough (you can make the dough if you want; I’m just too lazy to do that).
Recipe: Venison Sausage and Biscuit Pinwheel
Summary: delicious as an appetizer or breakfast treat.
Ingredients
- 1/2 pound of venison breakfast sausage (recipe below)
- 1 container of ready-made biscuit dough
Instructions
- Prepare the sausage and set aside
- Take 2 of the prepared biscuits, smash together, flour and roll out thinly in a rectangular shape.
- Take 1/4 of the sausage and, using your fingers, spread it out over the dough.
- Roll the dough to form pinwheel.
- Place on a cookie sheet or plate.
- Repeat with the remainder of the dough and sausage.
- Refrigerate for at least 1/2 hour.
- Preheat oven to 350 degrees.
- Slice pinwheels into 1/2 pieces and place on cookie sheet.
- Bake for 20 minutes, or until biscuits are golden brown.
Quick Notes
I baked mine on a cookie warmer so that they wouldn’t absorb any grease. However, my sausage weren’t very fatty so it didn’t really matter.
Variations
Sprinkle some grated cheese over the sausage for extra yumminess.
Cooking time (duration): 30
Number of servings (yield): makes about 20 pieces
Meal type: breakfast, appetizer
Recipe: Flavorful Venison Breakfast Sausage
Summary: Yum. That’s all that needs to be said about this venison sausage.
Ingredients
- 1 pound venison
- 1/2 pound pork fat
- 1/2 tablespoon kosher salt
- 1/2 teaspoon rubbed sage
- 1/3 teaspoon rubbed summer savory
- 1/8 teaspoon ground nutmeg
- 2/3 teaspoon ground marjoram
- 1/3 teaspoon freshly ground black pepper
Instructions
- Put the venison through the meat grinder with the pork fat so that it is well mixed.
- Mix in other ingredients, using your hands to blend well.
- Form into 1- or 2-ounce patties.
- Cook on skillet.
Quick Notes
Note: These freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.
Cooking time (duration): 15
Number of servings (yield): 6 to 12
Meal type: breakfast
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Posted in Breakfast, Venison Appetizers | 
Tags: appetizer, Breakfast, deer meat, Ground Venison, sausage, venison sausage recipe | 
1 Comment »
Irish Pub Eggs
The preparations are under way for St. Patrick’s day. In our house, that means the venison roast is in the brine, getting ready to become corned venison. This year, we decided to try out another pub delicacy, this one famous in Scotland. Scottish Eggs are hard boiled eggs wrapped in breakfast sausage rolled in breadcrumbs or oats and fried. What’s not to love? I made them with a twist—I made Irish Sausage with venison to wrap the eggs in. Delicious! These little delicacies are eaten cold, making them the perfect breakfast or snack.
Recipe: Irish Pub Eggs
Summary: Scottish eggs with a twist—Irish venison sausage! Delicious pub food.
Ingredients
- 1 dozen eggs, hard boiled
- 2 lbs Irish Venison Sausage
- ½ cup flour
- 2 cups of oats
Instructions
- Peel the hardboiled eggs and set aside.
- Make the sausage using the recipe below.
- Preheat oven to 425°.
- Put the flour in a bowl large enough to roll an egg in. Put the oats on a plate.
- Roll an egg in the flower, lightly coating it. This will help the sausage stick to it.
- Take a 2 ½ ounce scoop of the sausage in your hand and flatten it out. Place the egg in the middle of the sausage patty and roll the sausage around the egg until the egg is completely encased in sausage.
- Roll the sausage/egg ball in the oats until covered.
- Place on a roasting pan.
- When all the eggs are ready, place in the oven and cook for 25 minutes.
- Remove from oven and cool to room temperature. Once cool, refrigerate until ready to eat.
Quick Notes
These are meant to be eaten cold, and make a great breakfast for on the go!
Number of servings (yield): 12
Meal type: breakfast
Culinary tradition: Irish
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Recipe: Irish Venison Sausage
Summary: The cloves and ginger make this venison sausage a zingy breakfast treat.
Ingredients
- 1 1/2 lbs venison
- ½ lb pork fat
- ½ tsp marjoram
- ½ cup dried breadcrumbs
- ½ tsp ground ginger or ginger paste
- ¼ tsp cinnamon
- ½ tsp mace
- ½ tsp nutmeg
- ¾ tsp cloves
- ½ tsp cayenne pepper
- ½ tbsp salt
- ½ tbsp freshly ground pepper
Instructions
- Slightly freeze the venison and pork fat. Run both through the meat grinder, alternating so that they mix together.
- Combine all ingredients in a large bowl and mix well, using your hands to make sure the spices work through the meat.
- Either make into small breakfast patties or stuff into hog casings.
Quick Notes
You may need to add a little more fat if you’re making these for the Irish Pub Eggs. The venison is so lean, that the sausage tends to break away from the egg while cooking. More fat, or a little oil, prevents that.
Cooking time (duration): 45
Meal type: breakfast
Culinary tradition: Irish
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Posted in Breakfast, Venison Appetizers, Venison Sausages |
Tags: Breakfast, ground vension, Irish, venison, venison sausage recipe |
2 Comments »
BBQ Venison Quesadillas
I remember a time when the only thing my niece and nephew would eat was cheese quesadillas. It was kind of nice, because they are so easy. I remembered that the other night when I needed to come up with a good appetizer, but really didn’t have the energy for thinking of something new. I happened to have all of the ingredients for these, the BBQ venison being left over from the other night. The beauty of quesadillas is that you can really stuff them with anything you want; they’ll be tasty no matter what! Serve these up with a little salsa, quacamole, and sour cream, and it’s like your mouth has taken a vacation to Mexico. Yum.
Recipe: BBQ Venison Quesadillas
Summary: a great wild game appetizer for wild game days
Ingredients
- 2 cups cooked venison, chopped
- 1/2 cup barbecue sauce
- 1 to 2 cups grated Queso Blanco or Monterey jack cheese
- 1 cup Pico de Gallo
- 4 flour tortillas
- 1 egg, beaten cooking oil
- Sour Cream
- Guacamole
- Chunky Picante sauce
Instructions
- Mix the barbecue sauce with the venison and set aside.
- Heat about 1 tablespoon of oil in a skillet on medium heat.
- Place a tortilla on a cutting board. Top half of the tortilla with BBQ venison, queso blanc, and Pico de Gallo. Fold over the uncovered half of the tortilla.
- Brush one side of quesadilla with egg and place egg side down in the pre-heated skillet.
- While it’s cooking, brush the top with egg.
- Cook until the tortilla starts to brown and crisp, about three minutes. Flip and continue cooking until the other side is done.
- Remove from skillet, cut into four pieces, and serve with sour cream, guacamole and Picante sauce.
- If you want to make these on the grill, heat the grill to 350, and follow the directions above. These will take 1 to 2 minutes per side on the grill. Cook two at a time in the skillet to save time and then place in the oven on warm to keep warm until serving time.
Cooking time (duration): 20
Number of servings (yield): 8 (2 pieces each)
Meal type: hors d’oerves
Culinary tradition: USA (Southwestern)
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
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