Appetizers

Mexican Corn Salad with Shredded Meat by Susie Jimenez

A great summer treat you can stuff into lettuce cups, serve on top of tortillas, use as a dip, or simply plate and serve as a salad, as in the picture. Susie grills up several corn cobs, but the recipe just calls for one. Go ahead and take the corn off the other cobs and…

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Wild Game Queso (made with any ground venison)

This recipe is from our Sporting Friend, Susie Jimenez. She uses antelope in this particular version, but any ground wild game meat will work well.   PrintWild Game Queso (made with any ground venison) Ingredients2 tbsp olive oil half onion – finely chopped 1-2 jalapenos – seeded and diced White wine – used Michael David…

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Fried Venison Ravioli

Making ravioli pasta is a relatively simple task, but I’ve come to the realization that very few people will take the time to do it. Store-bought wonton or egg roll wrappers are a little thinner than the homemade, but they save time. It’s best to keep a moist towel over the raw wraps to keep…

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Venison Tamales

Contrary to what some people believe, tamales do not come in a can. Yes, the label on the cans reads “tamales,” but the difference between canned tamales and those made by hand is much like that of canned shrimp versus genuine Louisiana trawler-harvested shrimp. They’re shrimp by name, but that’s about the only similarity. Getting…

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Garlic and Mustard Venison Skewers

If garlic’s not your thing, tone down the hot edge by first sauteing the cloves in olive oil over low heat until they are an even, light brown color. The flavor will be nutting and a little sweet. PrintGarlic and Mustard Venison Skewers Yield: 6 appetizer servings Ingredients1 1/2 pounds venison, trimmed of any silver skin…

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Tropical Venison Quesadilla

OK, so maybe “tropical” is a bit cliched, but there’s more than just meat, cheese and flour tortillas in this tasty snack. The recipe calls for mango, but feel free to substitute fresh pineapple, papaya, or, in a pinch, peaches or nectarines. The idea is to give it a sweet contrast to the spicy jalapeno…

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Peanut and Sesame Crusted Tenderloin

he crust is deceptive. It looks like a fairly ordinary coating, but it’s actually loaded with the flavor of roasted peanuts and toasted sesame seeds. I prefer to use more tender cuts of venison like tenderloins, but hindquarter muscles work just as well, provided that you first tenderize them with a mallet or other tenderizing device.…

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Herb, Wine and Peppercorn Marinated Venison Appetizer with Sweet Mustard Sauce

The marinade will add flavor to well-trimmed venison. For tougher cuts, lightly pound chunks of meat with a mallet to make them more tender before cooking. As with any venison, the longer you cook it past medium-rare, the tougher it will be. The sweet mustard sauce is quick and delicious. PrintHerb, Wine and Peppercorn Marinated…

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Kinda Spicy Oven Venison Jerky

Most folks think that they can’t make jerky unless they have a dehydrator or smoker. Not so. Any oven will work just fine. Although making jerky can be a tester for those who lack basic knife skills, it’s well worth the savings when compared to store-bought jerky, and you can make it exactly the way…

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