Posts Tagged ‘BBQ’
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.
Whole Deer Smoked on Grill
For several years, Rick has wanted to smoke an entire deer on a spit. The problem? We don’t have a fire pit with a spit. Is that enough to deter my hunter? Heck no.
Our neighbors have one of those portable backyard fire pits. It’s small, but Rick figured a very small deer would fit over it. So, this summer he got a Spring buck that dressed out at 26 pounds and put it in the freezer until he could figure out how to make a spit for the fire pit. For the record, a whole deer—even a small one—takes up a lot of room in the freezer.
Alas, Rick was foiled on the spit. He just couldn’t find a non-commercial grade rotisserie that would hold more than 12 pounds, and a commercial rotisserie was not in our 2010 budget. So, he opted for option 2: to build a grill over the fire pit and slow roast/smoke the venison. Enter Home Depot where 1 grate, 4 steel rods, and a few bolts later, we had a grill for the fire pit. Better yet, we had a glorious early fall weekend day approaching. The BBQ was on!
If you’ve ever seen the movie “My Big Fat Greek Wedding,†specifically the scene with the lamb grilling in the front yard, then you can visualize the roast. We too were in the front yard. But we invited the neighbors, so it was okay.
In the end, this adventure in grilling was worth every minute. It was one of the best roasts we have ever made. Absolutely amazing. So, if you’re feeling up to the challenge, this is what we did…
Cheesy Venison Burger
Friday night is usually venison burger night for us. There are a ton of ways to cook venison burgers, and I’m always experimenting with more. Tonight I thought I’d try mixing mozzarella cheese with the ground venison to see if it would help with keeping the meat from falling apart on the grill. It did. And the burgers were moist, even though we cooked them well done. Perfect!
Recipe: Cheesy Venison Burger
Summary: a moist and filling burger with a little kick.
Ingredients
- 1 lb ground venison
- ¾ cup shredded mozzarella cheese
- ½ cup chopped green pepper
- ¼ cup oat bran
- 1 tsp salt
- ¼ tsp cayenne pepper oil
- BBQ sauce tomato
Instructions
- Preheat grill.
- Mix together all ingredients, except the oil, BBQ sauce, and tomato and form into six patties.
- Brush each patty with the oil so that it won’t stick to the grill.
- Grill burgers for about 5 minutes on each side, or until cooked through. The cheese keeps these moist, so well done is good for them.
- Remove from grill and serve with a dollop of BBQ sauce and a slice of tomato.
Variations
You can use finely chopped bread crumbs instead of the oat bran.
Cooking time (duration): 15
Number of servings (yield): 6
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.













