Favorite wild game finger food/appetizer?

[mtmuley]

Best popper recipe? And yeah. The chicken bombs are unbelievable. mtmuley

 

[TN2shot07]

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

I’ve never used a glaze but the bbq rub always goes over well, you won’t be disappointed

 

[Nick87]

Best popper recipe? And yeah. The chicken bombs are unbelievable. mtmuley

You don't like hot do you?

 

[mtmuley]

You don't like hot do you?

Not super hot. More medium. mtmuley

 

[Nick87]

Not super hot. More medium. mtmuley

Seems like you never know what kinda heat you'll get with jalapeños. I juts cut em in half (definitely remove seeds and veins if you like it less hot). Fill the pepper with cream cheese. One good rule if thumb is if you have time freeze the pepper and cheese like this first. It keeps it from melting real bad. Then add your slice of meat on top sprinkled with GSP and wrap with thin bacon and secure with toothpick. toss on grill my experience is when the bacon starts to crisp a little it's done.

 

[daltrix99]

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.

Second queso! saute onions and garlic first, then melt a ton of butter, then melt in cream cheese, then a bunch of tasty cheese with your chorizo. Broil at the end for a slightly burnt crust on top!

 

[Elktrack]

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.

Right on. I’m gonna give it go. Thanks for the tips. I need all the help I can get in the culinary department. I’m getting there though. HT has been a big help. Seeing the other knuckleheads creating good eats gives me hope for myself. Haha

 

[cahunter805]

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.

Not an appetizer but mix your chorizo 50/50 with ground elk or beef and make burgers. It’s life changing!

 

[Nick87]

Seems like you never know what kinda heat you'll get with jalapeños. I juts cut em in half (definitely remove seeds and veins if you like it less hot). Fill the pepper with cream cheese. One good rule if thumb is if you have time freeze the pepper and cheese like this first. It keeps it from melting real bad. Then add your slice of meat on top sprinkled with GSP and wrap with thin bacon and secure with toothpick. toss on grill my experience is when the bacon starts to crisp a little it's done.

Ps if you soak the toothpicks in water for 30 minutes prior, they won't burn off. Sure makes it a lot easier to pick them up later.

 

[wa_archer]

You didnt mention having duck but one i have done is smoke a whole duck glazing with maple syrup and sea salt until the breast is done. Slice the breast and fry like bacon in a little fat. turns out almost like bacon. put slices on crackers with a little herb or chive goat cheese. fantastic.

other good ones not as common, would be pickling tongue or heart and slicing then to use on crackers.

not the simplest but keeping things fancy.

 

[nastynate]

Did a Mississippi roast, and pulled the meat. Then did Philly cheese steak style sliders with them. Made ahead and popped in the oven when I got there. Easy and they went fast

 

[peterk1234]

Fondue is right up there for me. Venison sliced nice and thin than marinaded or hit with a dry rub for 24 hours.

Get the fondue going with bear fat if you got it or just use beef tallow.

Don't forget the sauces. My favorite is a hollandaise with a touch of Dijon mustard.

 

[Ckidd_21]

We did bacon wrapped pheasant this year for the first time. Super good! We smoked it for 20 minutes after brining for 24 hours. We used a chicken rub on it as well

 

[Jnasa]

My dad used to make a “Texas” chip dip. Taco seasoned ground meat in bottom of baking dish, layer of refried beans, layer of queso, and topped with shredded cheese.

Sliders have been good. Can also do bbq sandwich sliders. Instead of full on poppers we just wrap venison strips in bacon and a slice of jalapeño. I like it as it’s meatier and doesn’t have the cream cheese.

Instead of lil smokies I normally have venison smoked sausage or polish. I’ll cut into slices or chunks. Brown in skillet and add bbq sauce.

 

[JV842]

Parisa!!! It’s an appetizer that’s based on an Alsatian dish. Lots of us/families from the Castroville area of Texas have their own spin on it..
I use straight ground venison, let it “cook” in fresh squeezed lemon juice for about an hour, mix in chopped onions, serrano peppers, cubed American cheese (I add post oak smoked Gouda), lemon zest, salt, course ground pepper ( heavy on the pepper)
Serve with your choice of crackers….great with beer and friends