Venison Boudin Balls
04-12-2014, 12:31 PM
#1
Spike
Thread Starter
Join Date: Apr 2014
Location: Texas
Posts: 15
Venison Boudin Balls
Venison Boudin Balls
All the awesome things about boudin but without the challenge of stuffing the casings.
(If you want to print a recipe card or see step by step pictures you can do that at: http://www.mywildkitchen.com/venison-boudin-balls/)
Venison Boudin Balls
Ingredients:
1 pound ground venison
2 c cooked rice
½ pound chicken livers
1 small onion, diced
1 jalapeno (or pepper of choice), diced
1 bell pepper, diced
2 c chicken broth
Water to fill
2 Tbsp Cajun seasoning
½ c green onion tips, sliced
1 sleeve saltine crackers, crushed
Vegetable oil
Directions:
Cook rice according to package directions so you have 2 c cooked rice.
Dice veggies. Place veggies (except green onion), liver (about 4), 2 c chicken broth, and enough water to cover everything in a large stock pot. Bring to a low boil and simmer for about 20 minutes or until liver is fully cooked and veggies are tender.
Drain veggies and liver but reserve the broth.
Completely brown and crumble ground venison.
Finely chop cooked liver. Stir together rice, liver, and veggies in a large mixing bowl. With an electric mixer on low speed, or with a wooden spoon, stir the ground venison and Cajun seasoning into the rice mixture until it is fully combined and sticky. If mix is not sticky enough to form into a ball, slowly add a tiny amount of reserved broth. Mixture should be sticky but not wet.
Heat oil in a deep pot.
Crush crackers into a shallow dish. Roll the rice mix into walnut-size balls, one at a time, and roll the balls in cracker mix. Set aside.
Fry the balls in the hot oil about ten at a time until light golden brown. Remove to a paper towel lined cooling rack to drain. Serve with hot sauce.
All the awesome things about boudin but without the challenge of stuffing the casings.
(If you want to print a recipe card or see step by step pictures you can do that at: http://www.mywildkitchen.com/venison-boudin-balls/)
Venison Boudin Balls
Ingredients:
1 pound ground venison
2 c cooked rice
½ pound chicken livers
1 small onion, diced
1 jalapeno (or pepper of choice), diced
1 bell pepper, diced
2 c chicken broth
Water to fill
2 Tbsp Cajun seasoning
½ c green onion tips, sliced
1 sleeve saltine crackers, crushed
Vegetable oil
Directions:
Cook rice according to package directions so you have 2 c cooked rice.
Dice veggies. Place veggies (except green onion), liver (about 4), 2 c chicken broth, and enough water to cover everything in a large stock pot. Bring to a low boil and simmer for about 20 minutes or until liver is fully cooked and veggies are tender.
Drain veggies and liver but reserve the broth.
Completely brown and crumble ground venison.
Finely chop cooked liver. Stir together rice, liver, and veggies in a large mixing bowl. With an electric mixer on low speed, or with a wooden spoon, stir the ground venison and Cajun seasoning into the rice mixture until it is fully combined and sticky. If mix is not sticky enough to form into a ball, slowly add a tiny amount of reserved broth. Mixture should be sticky but not wet.
Heat oil in a deep pot.
Crush crackers into a shallow dish. Roll the rice mix into walnut-size balls, one at a time, and roll the balls in cracker mix. Set aside.
Fry the balls in the hot oil about ten at a time until light golden brown. Remove to a paper towel lined cooling rack to drain. Serve with hot sauce.
