Here’s a recipe we got from Joe Hamilton of South Carolina, the founder of the QDMA and a National Deer Association Board member. It’s perfect for a holiday dinner party.
Season 2 to 3 pounds of thumb-sized venison chunks with black pepper, granulated or powdered garlic, ground ginger, and your favorite Cajun seasoning. Brown in a frying pan and cook with 2 large yellow onions (sliced) and 4 red bell peppers (sliced) in a pressure cooker for 30 minutes or in an oven at 350 degrees for 1½ hours.
While the venison, onions and peppers are cooking, gather these ingredients:
- 2 cups pickle relish
- 1 cup hot chow chow relish
- 1 cup chopped jalapeño peppers
- 6 ozs. marinated roasted red peppers
- 1 cup banana peppers
- 8 dashes Tabasco pepper sauce
- 2½ ozs. Tabasco green pepper sauce
- 1 tbsp dill weed
- 1 tbsp black pepper
- 1 tbsp Cajun seasoning
- 1 tbsp garlic powder
- ½ tbsp crushed red peppers
- ½ tbsp cayenne pepper
- ½ tbsp white pepper
- ½ tbsp ground ginger
- 1 tbsp brown sugar
- 2 tbsp mayonnaise
Add these measured ingredients to the cooked venison, bell peppers and onions. Mince the ingredients in a food processor until the consistency of a “spread” is accomplished. Form the venison spread into the shape of your choice (preferably a deer!) and garnish with rosemary, other greenery, or even some clippings of your favorite deer browse. Serve with a variety of crackers.