Venison Appetizer Recipes

Venison Appetizer Recipes – There are many people out there who are against the idea of ​​eating heart, and it is always my goal to change their minds. So when I cook something unusual for when I’m done cooking, I usually cook it as a toasted bread. This is because getting someone to take a bite is a lot easier than asking them to go all hearty. One reason is because the crunch of the crostini helps provide a textural contrast for those who have a hard time finding the unexpected, fiber-free nature of the heart. If you can get past the mental hurdle of eating offal, you will realize that the heart is actually a delicious piece of red meat to be loved.

I like to think of the recipe below as a guide to making your own crostini. Each dish adds a layer of fat, acidity, or flavor that I like, but you can do it by choosing different cheeses, fruits, herbs, and/or vinegars for flavor. I love pickled mustard seeds because they really add a unique texture (similar to roe) and a nice pop of acidity. You can buy pre-made goat cheese or make whipped honey and garlic at home using the recipe below.

Venison Appetizer Recipes

Venison Appetizer Recipes

This heart was cleaned and left in two large pieces which were roasted on a hot grill first and then lightly browned. I prefer to do it this way instead of slicing first and then grilling because it’s easier to cook a thin slice of heart. You really want your heart to be handled like a steak and cooked to perfection. For more information on how to clean venison hearts, check out this article. This recipe serves six as an appetizer.

Garlic Butter Backstrap Bites

1. It is better to prepare the selected mustard seeds in advance. Place the mustard seeds in a small pot and fill with enough water to cover. Bring the water to a boil, occasionally sprinkle with a fork to avoid seeds sticking to the pan, and remove from heat. Drain the water by placing the seeds in a mesh strainer and rinsing in cold water. Drain all the water again and repeat this process several times to release the bitter tannins from the seeds.

2. Return the crushed seeds to the pot, and add the vinegar, ⅓ C. water, sugar and salt. Make it easy to cook for a few minutes. The seeds should be about double in size and have a gelatinous texture. Remove from heat and let it cool. If you wish to add spice now is the time to stir in mustard powder or horseradish.

1. Place goat cheese 3 T. of cream, honey in a small food processor. Chop a small clove of garlic and mix it, stopping occasionally to move the sides down. Once smooth, check the consistency and add 1 tablespoon of cream if needed. Add salt and pepper to taste.

1. Put cold water inside the heart, down into the veins and pump until they are clean to remove and knock out the blood. Trim off the white fat first on the outside and cut the top layer to expose the inside. Break one side of the cord on the Butterly open exposing the inside. Cut off any “bad” looking tissues that stick to the meat. Cut the septum out or keep it attached, cleaning until you get 2 -3 large pieces of meat. Drizzle with a teaspoon of oil and sprinkle with plenty of salt and pepper.

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2. Make the crostini first by preheating the oven to 350 degrees. Cut the baguette into ¼” thin slices. Spread the sliced ​​bread on a sheet pan sprinkled on each side with a little olive oil, salt and pepper. Bake until crispy, about 10-15 minutes. Remove from the oven and set aside. You can also try to grill this at a constant high temperature and rotate the slices of bread around them so that the flames do not burn them.

3. If using a grill, preheat to the hottest setting. Look at each part of the deer heart on both sides for 2-3 minutes. One part is thinner than the other and will need less time. Set aside to rest for 5-10 minutes.

4. While the meat is resting, build the crostini by layering the bread with a dollop of goat cheese, shaved radish slices and arugula. After the meat has rested thinly slice and layer on the crostinis. Garnish with minced chives and spoon over pickled mustard seeds. Got a backstrap and 15 minutes? Then this is the recipe you need. We cut the meat into 1-inch cubes, sear them in a cast-iron skillet, and toss them in a sweet and savory garlic soup. Serve the bites for dinner with potatoes or rice and a nice salad, or stick toothpicks in them and pass them around as an appetizer. Either way, they make a delicious, quick and easy meal that everyone will enjoy.

Venison Appetizer Recipes

2 pounds of venison backstrap, cut into 1-inch bites 1-inch olive oil salt and pepper – to season 6 tablespoons salted butter 6 cloves garlic – minced Fresh red pepper 2 tablespoons fresh parsley

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Trim the backbone and cut into bite-sized pieces. Season with salt and freshly ground pepper. Heat the olive oil in a cast iron skillet over high heat. As soon as the oil starts to sizzle and give off little smoke, add half of the cubes of bacon in a single layer. Be careful not to crowd the pan, leaving plenty of space between each meat. Cook the backstrap in three batches instead of two, if necessary. Cook the bites for 4 to 5 minutes, turning often to brown all areas evenly. Add freshly cracked black pepper. Remove the first batch to a warm platter and cover loosely with foil while repeating this process with the remaining batch. Once the meat is cooked, reduce the heat to medium and add the butter and garlic to the pan, stirring constantly to prevent the garlic from burning. Once the butter is lightly browned, return the meat to the pan and toss well to coat with the garlic sauce. Sprinkle with finely chopped fresh parsley before serving, if desired. On Thursdays, I usually start by asking Matt what he wants to make for dinner on the weekend. I like to have a plan so I know when we’re going out, or what I need to buy at the grocery store on Friday afternoon to get me through the weekend. Contrary to his usual response of “whatever you want to do is fine,” he said he would like to have a bite of steak on Saturday night. Naturally, I was totally on board with this because not only did we have a fridge full of bacon to use up, but this meant he was in charge of dinner. Win!

No, these are amazing. There are a few things we will do differently next time, which I have changed in the recipe below. We used thick bacon, which was too much… and Matt agrees with the same idea that I do, that you can never have enough cheese. It is true that you cannot have too much cheese, but if you put a lot of cheese in them as he did, you are warned that these suckers are RICH. If you are not a fan of meat, you can make it with duck or chicken or pork. They’ll make great little appetizers!

Cut the tenderloin into small pieces. Place a piece of cream cheese and jalapeño on top, wrap in bacon. Thread onto a skewer, leaving an inch between each piece. Make as many as you like / as many as you have the ingredients. Be sure not to spoil any of the meat! First, we marinated the steak in our signature marinade. Then we did what any self-respecting Southerner would do…we wrapped them in hickory smoked bacon and slathered them in barbecue sauce. It’s quick, easy and mouth-watering!

One day on Facebook, I saw a meme that said “There is a deer carcass in my family.” THIS has been my life for the past few months. Even before deer hunting season begins here in Tennessee, my husband has been building hunting blinds, buying new equipment, and preparing to fill our freezer with venison.

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Now that hunting season is officially over (YAY!), I spend more time with my husband. And I spend a lot of time in the kitchen cooking for his hard work. I mean, if you can call your foray into the woods hard work. (Hunters everywhere are staring at me.) But hey, I’ll stay here inside me

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