I never know how to cook venison, so this year I’m looking for some recipes to add to my collection. This one was delicious. My husband said it tasted like mini meatloaf. You be the judge.
Delicious Deer Balls (Venison) by Melanie Knight- inspired by www.deerrecipesonline.com- Spicy Deer Balls
2 lbs ground deer burger (venison/beef mix if you have it)
4 tbs ketchup
1 1/2 cups dry instant oatmeal (pulverized in a blender)
1/2 tsp ground black pepper
1/2 tsp chopped garlic
3 tsp soy sauce
1/2 cup chopped onions
1/2 cup fig preserves
1 cup ketchup
1 tbs lemon juice
2 tbs brown sugar
Directions-Preheat oven to 350 degrees
Sauce: Mix all ingredients and simmer on low for 5 minutes, set aside
Meatballs: Line a baking sheet with aluminum foil. Mix all ingredients, then form meatballs about 1 to 1.5 inches in diameter.
Place meatballs on the baking sheet- not touching. Cover each meatballs with a spoonful od sauce. Bake for 30-45 minutes. Makes about 30 meatballs. Had these as my entire dinner. These would be perfect for Thanksgiving or Christmas appetizers.
These were the best devilled eggs! I had them at a J. Alexander restaurant in Chicago last year as an appetizer and they were the highlight of my meal. Seriously, I don’t remember what else I ate, but I had to look up this recipe once I got home. Are they really worth the effort? Yes. And the candied bacon totally makes this dish decadent.
Directions: Preheat oven to 325 degrees. Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil, and arrange the bacon in a single layer on top. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
Next, place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will “crisp” up a little more.
MK- I had to microwave my bacon before it became crispy- I had it in the oven 40 minutes and it was too “floppy” raw looking for me. I microwaved it 30 sec at a time until it was crispy.
Watch out! Candied bacon is really really really good. Trust me, set aside the slices you need for the devilled eggs before you pig out 🙂
I saw ham & Swiss biscuits on Ree Drummond’s Instagram feed last weekend and they looked so tasty. She didn’t share the recipe, so I found this one on Pinterest instead. This heartwarming sandwich is typically reserved for a party- so here’s to my very merry un-birthday party of 1 on the patio. It was quite a delicious affair.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls ( I used 2 slices of ham per roll). Arrange the Swiss cheese over the ham ( I used 1 slice of cheese per roll, cut into 4 pieces and layered on top of ham). Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Serve while warm- these make me feel all safe and warm inside.