Pepper Medley Venison Pâté

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.