Bruce County Spread
1 lb. leftover venison
1 cup pepper relish
1/3 cup onion, chopped fine
1/3 cup sweet pickle, chopped
½ cup celery, chopped fine
2 Tbs. mustard
½ cup mayonnaise
Grind leftover venison or run through a food processor. Combine pepper relish, onions, pickle, and celery and add to the meat. Stir in the mustard and Mayo to make a spread. Use in sandwiches or serve on crackers.
Hot Venison Dip
1 can refried beans
2 lbs. Ground venison
1 envelope dry taco mix
1 can enchilada sauce
1 jar taco sauce
3 cups cheddar cheese, grated
½ cup sour cream
Spread beans on the bottom of a 9x13 glass-baking pan. Brown burger, add taco mix, enchilada sauce, and taco sauce, mix well and pour over the beans. Spread cheese on top and bake in a 400 degree over for 15-20 minutes. Until bubbly. Remove and top with sour cream and bake for another 5 minutes. Serve with nacho chips.
Venison Pizza Bites
1 lb. Ground venison
1small onion, chopped fine
1 tsp. Italian seasoning
1 6 oz. Can tomato paste
½ tsp. salt
1 10 oz. Can of refrigerated biscuits
1 cup mozzarella cheese
Brown and drain venison, stir in tomato paste, onion and seasonings. Cook for 5 minutes over low heat. Stirring often. Place biscuits in a greased muffin tin, pressing to cover the bottom and sides. Spoon about ¼ cup of meat mixture into biscuit lined cups and sprinkle with cheese. Bake at 400 for 12-15 minutes or until golden brown.