Favorite wild game finger food/appetizer?

[nastynate]

I’m looking for some fresh ideas to bring to a holiday party, where I can make it at home but serves up well later. I’ve done meatballs and chili before but looking for something else. Ideas?? I’ve got elk and deer in the freezer but ideas for all game welcome.

 

[Nick87]

Poppers. Gonna do maple jalapeño with either ducks or doves tomorrow.

 

[Wildabeest]

I’ve done bacon wrapped venison loin pieces. For something a bit hardier, sliders are a hit. I’ve done them with both burger and loin slices.

 

[nastynate]

I’ve done bacon wrapped venison loin pieces. For something a bit hardier, sliders are a hit. I’ve done them with both burger and loin slices.

Sliders are a good idea! think some sort of Mississippi roast turned into slider sandwiches might be a winner this year... Maybe I'll whip some up and give em a try first. I should be able to pop something in the oven when I arrive.

For poppers/bacon wrapped loins, are you hosting and grilling at home? In this instance I'm looking for something a bit more portable or easy to reheat...

 

[JoMo]

We make a good amount of chorizo when we make our sausage. Using that in some queso is pretty tasty. We’ve also made some egg rolls before that were amazing. A bit of work, but they were a hit.

 

[TN2shot07]

At thanksgiving we grilled a section of backstrap to medium/medium rare and served it with toasted baggets with chimichuri, first thing gone

 

[Straight Arrow]

ELK ROLL-UPS
Pound out steaks to 1/4 inch thickness.
Marinate for flavor.
Cut thin bacon slice wide strips of meat.
Roll half-cooked bacon in strips of meat and secure with toothpicks.
Grille at high temperature until cooked thoroughly.
Remove toothpicks, slice and enjoy.

 

[Nick87]

ELK ROLL-UPS
Pound out steaks to 1/4 inch thickness.
Marinate for flavor.
Cut thin bacon slice wide strips of meat.
Roll half-cooked bacon in strips of meat and secure with toothpicks.
Grille at high temperature until cooked thoroughly.
Remove toothpicks, slice and enjoy.

My Grandma makes something similar with bacon and chopped onion inside. But she does it in the oven in beef broth. Yours sounds good too.

 

[Nick87]

Sliders are a good idea! think some sort of Mississippi roast turned into slider sandwiches might be a winner this year... Maybe I'll whip some up and give em a try first. I should be able to pop something in the oven when I arrive.

For poppers/bacon wrapped loins, are you hosting and grilling at home? In this instance I'm looking for something a bit more portable or easy to reheat...

If I'm taking them somewhere just pre make and use the oven or grill there normally. Wouldn't recommend cooking then reheating the poppers.

 

[INMT]

I just made some veni tenders and could barely make them fast enough before they were gobbled up. If you’ll have access to a stovetop, you can bread ahead of time and fry there. Make or buy couple sauces. Always a hit.

 

[Wildabeest]

Sliders are a good idea! think some sort of Mississippi roast turned into slider sandwiches might be a winner this year... Maybe I'll whip some up and give em a try first. I should be able to pop something in the oven when I arrive.

For poppers/bacon wrapped loins, are you hosting and grilling at home? In this instance I'm looking for something a bit more portable or easy to reheat...

I’ve only done the poppers at home. First time was men’s poker night I was hosting and then it was requested for another party where the ladies were invited. Seemed to be a hit.

Here’s a pic of some sliders that I did for myself. Gruyerre cheese and some horseradish mayo. Kings Hawaiian slider buns.

 

[SD_Prairie_Goat]

Wild game chislic is always a fan favorite when I cook it.

Little blue cheese dressing on the side for dipping

 

[Straight Arrow]

I’ve only done the poppers at home. First time was men’s poker night I was hosting and then it was requested for another party where the ladies were invited. Seemed to be a hit.

Here’s a pic of some sliders that I did for myself. Gruyerre cheese and some horseradish mayo. Kings Hawaiian slider buns.

View attachment 353763

Around Earth Day each April our Gateway Youth Group organizes and conducts an Environmental Summit educational event for rural middle school students. The even takes place on the Flying D Ranch on Spanish Creek, where the bison graze. The past few years we have been grilling bison sliders (appropriately) similar to the sliders pictured above. The young teenage students gobble tham off the grill as fast as you can cook them. No matter how much bison burger we cook ... it's gone!

 

[gouch]

Ritz crackers
Variety of cheese. I use cheddar, Swiss and pepper jack, cut into slices to fit on the crackers.
Smoked pheasant, duck and goose cut into pieces to fit on the cheese.

Spread everything out on a big platter so people can build their own and serve with a variety of good pucky, like Ranch, Honey mustard and Siracha.

 

[JohnCushman]

We make a good amount of chorizo when we make our sausage. Using that in some queso is pretty tasty. We’ve also made some egg rolls before that were amazing. A bit of work, but they were a hit.

I do something similar with moose. I make taco meat out of a pound of burger and add it in with a jar of picante and a block of velveeta and slap it in the crock pot all day. I made it for a family gathering over the summer and it was a big hit, even with people who don't like game meat.

 

[Steelsearchin]

I cant find her exact recipe, but this one I think is close. We've got a lady at church who would turn out dozens of these for wild game dinners and they always went fast.

Hanky Panky Recipe (Quick and Easy Appetizers) - Grits and Pinecones

Check out this Hanky Panky Recipe for old-fashioned, delicious, cocktail rye bread appetizers, topped with a combination of sausage, hamburger meat, and cheese

www.gritsandpinecones.com

 

[cahunter805]

I’ve done a stuffed elk loin on the oak bbq pit a few times and every time it’s been gone in seconds. You could use a pellet smoker as well.

I’ve made a few different fillings but my go to is the following.
Chopped onions and garlic- Sauté them
Shredded cheese
Cream cheese
Favorite seasoning.
Mix the onions, garlic, cheese and seasoning with the cream cheese.

Take a 12” piece of elk backstrap and cut a pocket into it. Season inside the pocket and the outside. Stuff the pocket with the cream cheese mixture.

Last step. Take bacon and wrap the whole backstrap then cook on the bbq or smoker until medium rare.

 

[Elktrack]

I’ve done bacon wrapped venison loin pieces. For something a bit hardier, sliders are a hit. I’ve done them with both burger and loin slices.

This sounds pretty tasty. Do you just cut it up into chunks and wrap them with bacon? Marinade them? Any sauce on them?

 

[Flatbrimmer]

Second the poppers. I also learned to blanch the bacon before wrapping for the smoker or grill or oven as well, so the bacon is done and the venison is not over done.


Next would be chicken bombs. Check out the recipe from Ash Kickin BBQ on YouTube. LOTTA prep but holy smokes these things are fantastic. 2 hours + to make and gone in seconds.

 

[Wildabeest]

This sounds pretty tasty. Do you just cut it up into chunks and wrap them with bacon? Marinade them? Any sauce on them?

Yes, cut into chunks. I just did the meat wrapped in bacon, but you could add cheese, jalapeño slices, etc before cooking.

I would not suggest marinating, but you could do a glaze such as BBQ sauce or honey base glaze, or make/buy a dipping sauce. I went with a BBQ sauce glaze on mine - just a light brushing a minute or so before taking them off.

Sprinkling with your favorite BBQ rub would be interesting as well. Might try that next time.