Recipes: Venison Canapes

T’is the Season 

Quick Nibbles are Popular Party Fare!

 

If you have a freezer full of deer meat and holiday guests coming, you can “wow” your friends and relations with venison tidbits!

Here are 2 easy recipes — that will show that you can shoot and cook!  Your crock pot or slow cooker will finish the work and keep things toasty!

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Sweet-and-Sour Venison Meatballs

5 lbs. ground venison

1 lb. ground chuck

1 large onion, minced fine

1 cup Italian style bread crumbs * (see Note after this recipe)

2 eggs, beaten

oil for frying (I use olive oil)

1 quart (32 ozs.) catsup

12 ozs. grape jelly

Mix together venison, ground chuck, finely minced onion and beaten eggs. Mix in enough bread crumbs to keep meat together, forming meatballs.

Cook in oil until done.

In a separate container, mix catsup and jelly.  Heat until the jelly melts. Put meatballs in crock pot and cover with sauce.

Cook 2 – 3 hours on high temperature.

Meatballs are popular fare on a buffet table because they are bite-size.

Note: Instead of purchasing Italian bread crumbs, make your own.  Pulse slices of bread (in a food processor) to = 1 cup crumbs.  Mix 1 teaspoon Italian seasonings to the crumbs.  Use as directed in recipe.

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Polynesian Venison Bites

2 lbs. ground venison (or moose, or elk)

1/2 cup quick uncooked oats

1 can water chestnuts, drained and chopped

2 Tbsp. soy sauce

1 small onion, chopped

1/2 tsp. garlic salt

1 egg

1/2 cup milk

3/4 cup firmly packed brown sugar

2 Tbsp. cornstarch

1 (8 oz.) can crushed pineapple, drained (reserve juice)

1 cup beef bouillon

1/2 cup vinegar

2 Tbsp. soy sauce

1/3 cup green pepper, chopped

Mix the first 8 ingredients and form into small meatballs. Brown in oil and drain well.

Mix brown sugar and cornstarch.  Add juice from pineapple, bouillon, vinegar and soy sauce.  Bring to a boil, stirring constantly until clear and thick.  Boil for 1 minute.  Stir in pineapple and green pepper.

Add sauce to meatballs and simmer 5 to 10 minutes. Serve hot.

Alternate ending (using a slow cooker): After frying, add meatballs to slow cooker.  Pour boiling liquid over meatballs and let the meatballs simmer in the crock pot 1 hour.  Serve hot.

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Thought for the Day:  A penny saved is a government oversight!

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This blog is a companion to my website: GreatGhilliesAndGraphics.com

 

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3 Comments

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