Another great recipe from our Chief Hunter and Chef—my father, Michael, or Mike, or Gacco to his adoring grandchildren. These fabulous hors d’ouevres are a perennial fall favorite and, like my father, are called by several names. Suffice to say, the most popular among close friends and family is decidedly not Bouléttes. You can use your imagination while I spare my mother the indignity of sharing our moniker with the world. Whatever you choose to call these, they are a no-miss crowd pleaser and a spectacular use of ground venison. They are also a snap to make, can be prepped in advance, and are as perfect served from a cast iron skillet over an outdoor fire as they are passed on a silver tray; believe me, we’ve done both.
Petites Bouléttes de Venison (Yields approximately 24 bite-sized pieces)
Ingredients
1/2 c. cracker crumbs (dad uses Ritz)
1/2 c. herb stuffing mix, crushed/ground (dad uses Pepperidge Farm)
1/2 c. milk
1 lb. ground venison
1/2 lb. ground sausage (dad uses Jimmy Dean with sage)
1 1/2 tsp. salt
1 garlic clove, minced
1 tsp. chopped fresh thyme
2 eggs
1 1/2 Tbs. minced onion
Dash pepper
Dash dried oregano
Dash poultry seasoning
Fresh parsley for garnish
Avocado or other neutral oil
Directions
- Briefly soak cracker crumbs and crushed stuffing in milk in a medium bowl. Approximately 5 min.
- While mixture soaks, add all remaining ingredients to a large mixing bowl.
- Combine milk mixture with meat mixture. Using clean hands, form into bite-sized meatballs.
- Coat a large heavy skillet with neutral oil, such as avocado oil, and bring pan to medium heat (it’s ready when a small splash of water tossed onto the pan sizzles and evaporates).
- Sauté over medium heat for 8-10 min. turning to ensure an even sear.
- Garnish with fresh chopped parsley and serve hot with cocktail picks.
Take humble bouléttes over-the-top with these beautiful serving suggestions. Tip: The napkins below are actually disposable but feel exactly like cloth. They come in handy with bites and nibbles that may otherwise leave grease stains on antique linens.
