10 Super Bowl Party Venison Foods and How to Make Them | Outdoor Channel
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10 Super Bowl Party Venison Foods and How to Make Them

Impress your Super Bowl party guests with some delicious venison finger food; here are several quick-and-easy recipes to consider

Venison Lovers Pizza (Hal Shaffer photo) Venison Lovers Pizza (Hal Shaffer photo)

By: OutdoorChannel.com Staff

Stuffed Elk Backstrap with Prosciutto and Mozzarella Recipe

Recipe by Karin Holder of Raised Hunting

Stuffed Elk Backstrap
Stuffed Elk Backstrap with Prosciutto and Mozzarella (Karin Holder photo)

Ingredients:

  • Elk loin
  • Salt and pepper
  • Oil
  • Fresh spinach, enough to serve party
  • 5 to 6 cloves garlic, minced
  • Sliced prosciutto
  • Sliced mozzarella cheese
  • Special Equipment: cooking twine

Directions:

Butterfly the elk backstrap down the middle and pound out flat with a mallet. Sprinkle meat with salt and pepper. Then sauté spinach with minced garlic in a little bit of oil.

Spread on spinach mixture onto the flatten elk backstrap, then layer with prosciutto and mozzarella cheese. Roll and tuck, roll and tuck to make a log. Truss with cooking twine.

Prepare grill, preferably charcoal, until it’s good and hot. Sear each side for about 2 minutes for medium rare or cook until desired doneness is reached. Take off grill and let meat rest for 15 minutes. Slice and enjoy!

Venison Spring Rolls Recipe

By Lee and Tiffany Lakosky, hosts of Crush with Lee & Tiffany

Venison Spring Rolls
Venison Spring Rolls (Photo courtesy of Shaun Davies)

“These are fun, unexpected and delicious venison appetizers to serve during the holidays! Plus, they travel well and are easy to reheat to bring to parties.”

–Lee and Tiffany Lakosky

Ingredients:

  • 1 pound of ground venison
  • Salt and pepper
  • 1 sliced yellow onion
  • 1 tablespoon of butter
  • 1 box phyllo (fillo) dough
  • Cooking spray
  • 2 cups of your favorite cheese for dipping

Directions:

Preheat oven to 350 degrees Fahrenheit. In a sauté pan, melt butter and add sliced onions, and sauté for a few minutes until soft. Remove and set aside. To the same pan, brown ground venison. Add onions, salt and pepper and then mix.

Cover phyllo sheets with damp paper towels to keep them from drying out. Place one sheet on a cutting board and spray with cooking spray. Repeat with two more phyllo sheets to make a stack of three sheets. Cut the stack of phyllo crosswise into thirds to make three rectangles, about 14 x 6 inches.

Scoop filling onto the short end of each rectangle and fold the edges as you roll up.

Spray a cookie sheet with cooking spray. Place each roll on cookie sheet and spray each roll with cooking spray. Bake for 15 to 20 minutes or until rolls are crispy and golden brown.

Melt your favorite cheese and serve warm on the side for dipping. Enjoy!

Venison Nachos

By: Lee and Tiffany Lakosky, hosts of “Crush with Lee & Tiffany

Venison Nachos
Venison Nachos (Lee and Tiffany Lakosky photo)

Ingredients:

  • 1 pound of ground venison
  • 1 tablespoon of oil
  • 1 packet of taco seasoning
  • 1 cup of pico de gallo
  • Half bag of tortilla chips
  • 1 bag of shredded taco cheese

Directions:

Brown ground venison in a sauté pan with oil. Add taco seasoning and mix. Combine pico de gallo into meat.

In a cast iron skillet, add venison mixture to center. Line the outside of the skillet with tortilla chips. Sprinkle chips with shredded cheese. Bake at 350° Fahrenheit for 10 minutes or until cheese is melted. Scoop up the venison with the chips. Enjoy!

Sweet & Sour Venison Meatballs

Recipe by Taylor Drury of Drury’s THIRTEEN

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

Ingredients:

  • 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

Directions:

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 Roll Ups with Balsamic Glaze Recipe

By Gregg Ritz, host of Hunt Masters

Venison Roll Ups
Venison Roll Ups with Balsamic Glaze (Photo courtesy of Shaun Davies)

“This is a healthy, simple and impressive venison dish to serve your guests during the holiday season. Serve alongside mashed potatoes or rice pilaf.”

–Gregg Ritz

Ingredients: Quantities vary depending on your crowd

  • 1- to 2-pounds of venison loin
  • Salt and pepper
  • 1 tablespoon butter
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • 1 carrot
  • 1 cup balsamic vinegar
  • Special equipment: toothpicks

Directions:

To make balsamic glaze, bring balsamic vinegar to a simmer in a medium saucepan over medium heat, stirring constantly with a whisk. Turn heat down and continue whisking until vinegar thickens; this could take up to 20 minutes. Remove from heat and allow to cool completely – mixture will thicken further upon cooling.

Season and grill venison loin to desired liking. Then slice vegetables into 2-inch matchsticks and sauté in butter until soft. Slice venison loin into 6-by-2-inch strips. Place a stack of the vegetables at the end of the backstrap strip and roll up. Secure with a toothpick.

Drizzle balsamic glaze on top of venison rolls ups and serve. Enjoy!

Herb-Crusted Smoked Elk Backstrap Recipe

Recipe by Karin Holder of Raised Hunting

Herb Crusted Smoked Elk Backstrap
Herb-Crusted Smoked Elk Backstrap (Karin Holder photo)

Ingredients:

  • Elk loin
  • Favorite meat rub seasonings
  • Garlic cloves
  • Olive oil
  • Cubed French bread
  • Fresh thyme leaves
  • Garlic salt

Directions:

The night before, rub elk loin with your favorite seasonings, cover and refrigerate overnight.

One hour prior to cooking, take loin out of the refrigerator to allow it to come to room temperature. Cut slits into the loin and insert garlic cloves inside. Rub olive oil all over loin. To prepare bread crumb topping, mix cubed French bread, fresh thyme, garlic salt, a little bit of olive oil and toast until turning golden. Then crush mixture to a fine crumb and press onto the top of the loin.

Prepare smoker with our favorite wood chips, and then smoke loin for 3 to 4 hours. Finally, finish the loin to desired temperature on the grill.

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)

Ingredients:

  • 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)

Directions:

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)

Ingredients:

  • 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

Directions:

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

Venison Sushi

Recipe by Gregg Ritz, host of Hunt Masters

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

Ingredients:

  • 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

Directions:

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!

Venison Lovers Pizza

By: Hal Shaffer, co-host of “Greg Zipadelli's Drop Zone

Venison Lovers Pizza
Venison Lovers Pizza (Hal Shaffer photo)

Ingredients:

  • Dough or pre-made crust for 1 large pizza
  • 1 jar of pizza sauce
  • 2 cups of shredded mozzarella cheese
  • 2 cups of ground venison sausage
  • ¼ pound of sliced venison pepperoni

Directions:

Prepare pizza dough or use store-bought crust. Preheat oven according to package or recipe directions. Spoon pizza sauce onto the crust, and then sprinkle with mozzarella cheese. Top with venison sausage and sliced venison pepperoni.

Bake pizza for 20 minutes or until cheese is bubbly and golden brown on edges. Enjoy!

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