Best Venison Appetizer Recipes for an Outdoor Crowd | Outdoor Channel
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Best Venison Appetizer Recipes for an Outdoor Crowd

If hosting a simple get-together or party for outdoor enthusiasts, impress them with some wild appetizers, such as venison sushi, venison wraps or venison meatballs

Venison Sushi (Photo courtesy of Shaun Davies) Venison Sushi (Photo courtesy of Shaun Davies)

By: Jenny Nguyen,

Offering tasty appetizers is a must at parties. They allow guests to wet their appetites as well as socialize and catch up before the formal dinner. But don’t offer just chips and dip; give your guests something to talk about.

Set the standard for the evening with these impressive venison-inspired recipes from Outdoor Channel TV show hosts. Venison sushi, crispy venison mac & cheese balls, healthy venison lettuce wraps, and sweet and sour meatballs; these appetizer recipes will delight your guests long before you bring out dinner.

But, perhaps you don’t plan on cooking dinner. These appetizers can shine on their own, which is perfect for New Year’s Eve get-togethers and football parties. So the next time you have to a host a party, step up your game with these great venison appetizer recipe ideas.

Venison Mac and Cheese Balls

Recipe by Lee and Tiffany Lakosky, hosts of Crush with Lee & Tiffany

Venison Mac and Cheese Balls by Lee & Tiffany
Venison Mac & Cheese Balls (Photo courtesy of Shaun Davies)


  • 4 cups of mac & cheese (favorite recipe; out of the box; leftovers; whatever you choose!)
  • 2 cups of grilled and cubed venison tenderloin
  • 1½ cups of breadcrumbs
  • 1 egg
  • 1 tablespoon of milk
  • Vegetable oil (for frying)


Combine cooked mac cheese and cubed venison, and then refrigerate for at least 8 hours. Shape into small balls (bite size) and lay on a baking sheet that has been lined with parchment paper.& Cover with plastic wrap and freeze overnight or at least 8 hours.

After 8 hours, remove mac and cheese balls from freezer. In a bowl, combine egg and milk. Dip a ball into the egg and milk mixture, and then coat with breadcrumbs. Repeat. Fry in a small saucepan filled with vegetable oil until golden brown. Enjoy!

Venison Wild Wraps

Recipe by Taylor Drury of Drury’s THIRTEEN

Venison Wraps by Drury Thirteen
Venison Wild Wraps (Taylor Drury photo)


  • ½ pound of ground venison
  • Half package of taco seasoning
  • 1 head of lettuce, washed and separated into large leaves
  • Shredded cheese
  • 1 package of Rice a Roni Long Grain and Wild Rice Mix
  • 2 tablespoons of coconut oil
  • 1 cup of mushrooms
  • 1 cup of spinach
  • 1 cup of cherry tomatoes, diced
  • ½ teaspoon of garlic powder


Prepare rice according to package directions.

In a pan, heat 1 tablespoon of coconut oil over medium-high heat and brown ground venison. Add taco seasoning, ¼ cup of water and stir until most of the water has evaporated – keep warm.

In another pan, heat 1 tablespoon of coconut oil over low heat and sauté mushrooms with ¼ cup of water and garlic powder. When most of the water has evaporated, add spinach and sauté until wilted.

To assemble wraps, spoon rice, mushrooms and spinach, tomatoes, venison and shredded cheese onto lettuce leaves.

View instructional video for this recipe at Killin’ It in the Kitchen

Sweet & Sour Venison Meatballs

Recipe by Taylor Drury of Drury’s THIRTEEN

Venison Meatballs by Drury Thirteen
Sweet & Sour Venison Meatballs (Jenny Nguyen photo)


  • 1 (12 ounce) jar of chili sauce
  • 1½ cups of grape jelly
  • 2 teaspoons of chopped parsley
  • 2 teaspoons of onion power
  • 2 pounds of ground venison


Shape ground venison into meatballs. Freeze meatballs for 24 hours.

Pour frozen meatballs into a slow cooker. Combine jelly, chili sauce, parsley, and onion powder in a small bowl and then pour over meatballs. Cook on low for 3 to i5 hours or until meatballs are heated through. Serve with toothpicks.

Venison Sushi

Recipe by Gregg Ritz, host of Hunt Masters

Venison Sushi by Gregg Ritz
Venison Sushi (Photo courtesy of Shaun Davies)


  • 2 cups of sushi rice
  • 2 cups of water (plus extra for rinsing rice)
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of sugar
  • 1 tablespoon of kosher salt
  • 4 thinly sliced strips of seasoned and seared venison loin
  • Minced scallions or fresh jalapeno peppers
  • Soy sauce, optional


Prepare sushi rice according to package directions. Mold into 2-inch long by 1-inch high rectangles. Sear 4 thin-sliced strips of venison loin to medium rare.

Place venison strips on top of rice. Top with scallions or jalapeno peppers. Sprinkle with soy sauce if desired. Enjoy!

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