Posts Tagged ‘appetizer’
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 »
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.
Venison Satay
I’m always looking for an alternative to pizza and chips for Superbowl day—not that those are great (and important) game day dishes. But I like a little something different. I also love Thai food, specifically Thai peanut sauce! That makes Satay—skewers served with peanut sauce—a great option. Venison is a terrific meat for Satay. The venison meat is so lean that it compliments the richness of the peanut sauce nicely. And these skewers are easy. The prep work can all be done ahead of time, so all you have to do is throw the meat in the oven or on the grill for a few minutes, and you’ve got a great game-day appetizer.
Recipe: Venison Satay
Summary: an easy and delicious appetizer for any occassion
Ingredients
- 1 lb boneless venison roast
- 1/4 cup frozen apple juice concentrate, thawed
- 1 tbs olive oil
- 1 tsp curry powder
- 1/2 tsp ground ginger
- 1/8 tsp red pepper sauce
- 1/4 cup red wine vinegar
- 1 tbs molasses
- 1/2 tsp chili powder
- 1 clove garlic, finely chopped
- 1/8 tsp salt
- 1 recipe Thai Peanut Sauce
- 6-inch bamboo skewers, soaked in water (don’t forget to soak—study the photo to see what happens when you skip that step!)
Instructions
- Cut the venison meat into thin strips, about 1/4-inch thick, 1-inch wide and 2 to 3 inches long.
- Place in a sealable plastic bag.
- Combine apple juice, olive oil, curry powder, red pepper sauce, vinegar, molasses, chili powder, garlic, and salt and mix well.
- Pour the marinade over the venison strips, close bag and refrigerate for 2 to 4 hours.
- Remove lamb strips from marinade and let sit while you prepare the peanut sauce.
- Put the peanut sauce in a serving dish and set aside
- Thread the venison strips on the skewers, weaving accordion-style.
- To Broil: Pre heat broiler. Cook 4 inches from heat source for 2 minutes. Turn over and broil an additional minutes or two until the meat is cooked, but still tender.
- To Grill: Preheat grill to medium hot. Grill for about 2 minutes, turn and grill another two minutes, making sure not to overcook the meat. Serve immediately with peanut sauce.
Variations
You can use chicken too; that’s how you see this dish in Thai restaurants!
Cooking time (duration): 45
Number of servings (yield): 8
Meal type: hors d’oerves
Culinary tradition: Thai
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
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