For a lot of hunters, the start of football season means two things: time to decide what to serve before and during games, time to make freezer space for the upcoming hunting season. With these three recipes, we are doing both. Also, you can make these recipes with a variety of deer cuts.
Some quick tips on prepping and grinding venison:
· Do so when meat is still partially frozen.
· Use a fillet or similar knife to trim any silver skin, fascia, or brown, freezer-burnt sections (the goal is as much ruby-red meat as possible).
· Freeze grinder chute for an hour ahead of grinding.
VENISON MEATBALLS WITH MARINARA SAUCE
Easy meatball recipe that can be served on its own or soaked in a red sauce. Yes, you can definitely add to spaghetti or simply keep just the meatballs and marinara in a crock pot for folks to pick at during football games. Feel welcome to double, triple—whatever—as needed depending on your party size.
Important tip: Keep meat cold, between 34-36 F, as this is the best temp for fats and proteins to bind when mixing together. For protein extraction to occur, which ensures juicy sausage meatballs in the end, meat must stay cold; otherwise, fat will smear and/or leak out during cooking, leaving dry, crumbly meatballs.
Ingredients (makes three servings)
12 ounces ice-cold ground venison, 4 ounces ground pork fat or pork shoulder
1 teaspoon fennel seeds
1 teaspoon paprika
1-1/4 teaspoons kosher salt
1-1/4 teaspoons ground black pepper
1-1/2 teaspoons granulated garlic
1-1/2 teaspoons dry oregano
1-1/2 teaspoons ice-cold sherry
24-ounce jar spaghetti or marinara sauce
1/2 cup red wine
Olive oil
Parmesan cheese for topping
Optional for garnish: freshly minced Italian parsley or basil
1. Mix ground venison and pork with spices when meat is ice-cold and form into approximate 1-ounce balls.
2. Pre-heat oven to 400 degrees and heat a (preferably cast-iron skillet) on medium-high. Lightly coat skillet with olive oil and sear all meatballs (as many sides as possible) and place in oven for 4 minutes. Upon removal, add spaghetti sauce to skillet along with red wine, stir in thoroughly, and allow to simmer for a half hour.
3. Either serve fresh or keep warm in a crock pot for an extended time.
BACON-WRAPPED VENISON JALAPENO POPPERS
Typically, when it comes to poppers in September, most hunters think dove, but here we are using strips of venison cut to a similar size as dove breasts. Much of the rest remains the same—we are just using leftover deer versus sitting in sweltering temps to swat our limit of tiny birds.
Ingredients (4 servings):
Any roast, 16 ounces, cut into 1-inch long, and half-inch wide strips
12 jalapeño peppers, halved and seeded
8 ounces sharp cheddar, cut into thin strips to fit inside halved peppers
12 strips of thick-cut bacon, cut in half
Kosher salt and ground black pepper
1. Using any venison roast, trim of silver skin and fascia and cut into two dozen 1-inch-long, half-inch-wide strips. Put in a mix bowl and lightly salt and pepper.
2. Cut jalapeño peppers in half and use a butter knife or thin spoon to scrape out seed and pulp. Cut cheese into strips thin enough to fit in pepper and add to peppers.
3. Add strips of venison atop of cheese then wrap tightly with a half strip of thick-cut bacon. Secure with a toothpick. Lightly dust bacon with black pepper.
4. Sear on a hot grill initially venison-side down. Once bacon is slightly charred, turn and cook underside of pepper. Remove once underside is slight charred. Remove and let rest for a couple minutes prior to serving. Remember to also take out toothpicks or remind your guests to do so.
VENISON BUFFALO BITES
The truth is any cut of venison will be delicious if cooked medium-rare. Yes, that even includes the front shoulder and the neck, assuming you can cut into cubes and sear evenly. This recipe is incredibly simple and even simply if you want to buy your buffalo sauce from the store versus making your own. This one is also great for that roast sitting at the bottom of your freezer, collecting frost, because once cubed, seared, and smothered in buffalo sauce and bleu-cheese dressing, no one will know that’s the buck you tagged 3 seasons ago.
Ingredients (4 servings):
Any roast or backstrap, 24 ounces, cut into chunks
Kosher salt and ground black pepper
Peanut oil (or similar high heat cooking oil)
Buffalo sauce:
1 cup Frank’s Red-Hot Original
1 teaspoon freshly minced garlic
4 tablespoons salted butter
Optional for more spice: 1 tablespoon pureed chipotle in adobo sauce
Recommended garnish: bleu cheese dressing or crumbles, sliced chives or scallions
1. Trim venison of fascia and silver skin and chop into approximate 1-inch-by-1-inch chunks and lightly season. Place in the fridge until ready to cook.
2. When ready to cook, heat a thin layer of peanut oil in a skillet to 400 F.
3. In a separate, medium saucepan, add Frank’s Red-Hot, freshly minced garlic, and pureed chipotle if you want extra spice. Place that saucepan on a burner set to medium-low and slowly stir in the 4 tablespoons of salted butter. Once the butter in melted, turn the burner below to low.
4. Once the cooking oil reaches 400 F, take the venison and cook evenly for 2 minutes to get a good sear on all sides, turning as necessary, then remove and set on a grate for oil to drip down.
5. Once all chunks are seared, add to a mixing bowl and pour in buffalo sauce to coat chunks. Plate and top with bleu cheese or serve on the side.
Any questions or comments, please reach out on Instagram: @WildGameJack