Posts Tagged ‘venison roast’

Happy New Year’s Venison Appetizers

Happy New Year! What a great start to 2012. We spent a quiet evening with a few friends, who devoured the two venison appetizers I brought to the party. Nothing makes a hunting widow and cook happier then people licking the plate clean!

venison appetizers: Dill bacon bitesvenison appetizers: root beer onion tartsThe only thing these two venison appetizers have in common is that, well, I used venison in them. Other than that, they are completely different tastes. Not surprisingly, the men had devoured the Dill Bacon Bites practically before I’d set the tray on the table. The ladies drifted toward the onion tarts.

I’ve posted both of these venison appetizer recipes on my Backyard Grocery site because I took pains to make sure I was using only local ingredients in them (that’s usually the criteria for posting a venison recipe on that site versus this one). So pop on over to check out the recipes: Dill Bacon Bites and Root Beer Onion Tarts.

Look for some other venison appetizers on this site too: I have a lot of them!

Why serve venison appetizers?

Do you have any friends or family that refuse to eat your venison? We do! What I’ve found is that bringing venison appetizers to parties is a great way to introduce people to the joys of venison. It’s safe for them—most appetizers are really just one bite of food. They can say they tried it, but aren’t stuck with a whole dinner if they hate it. But they never hate it. Never! I’ve become known for bringing a venison appetizer to any party I attend, and people generally look forward to seeing what I’ll show up with. Even the hunt club annual party, where everyone brings game, they’re excited. Because my venison appetizer recipes are also different than what most hunters are making. Try them out!

Venison and Pumpkin Roulade

Venison pumpkin roulade

Venison and pumpkin roulade.

It’s tough living with—and cooking for—a meat and potatoes guy when I’m trying not to eat potatoes (or bread, or rice, or anything like that). Fortunately, it’s the rut and that means Rick isn’t home for dinner. I get to do anything I want! Read the rest of this entry »

BBQ Venison Quesadillas

BBQ venison quesadilla
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

  1. Mix the barbecue sauce with the venison and set aside.
  2. Heat about 1 tablespoon of oil in a skillet on medium heat.
    making BBQ quesadillas
  3. 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.
  4. Brush one side of quesadilla with egg and place egg side down in the pre-heated skillet.
  5. While it’s cooking, brush the top with egg.
  6. Cook until the tortilla starts to brown and crisp, about three minutes. Flip and continue cooking until the other side is done.
  7. Remove from skillet, cut into four pieces, and serve with sour cream, guacamole and Picante sauce.
  8. 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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