Venison Jerky Cheese Ball


This is such a fun and delicious recipe that is perfect for any gathering! This also happens to be the recipe that I made on air when I was on ABC News- Columbia! With whitetail season almost over here in Georgia and now your left with a ton of venison jerky, this recipe is right up your alley! Jerky can be used in so many fun ways and this is just one way. This is my wild game take on a classic southern dish! A traditional Southern cheese ball is usually coated in pecans, but I like to step up my game and coat my cheese ball in grated venison jerky! I also take this classic to another level by using goat cheese and a sprinkling of dried cranberries give a subtle sweetness.

Venison Jerky Cheese Ball:

By Chef Bri Van Scotter – Wilderness to Table


·      6 oz. Goat Cheese

·      6 oz. Cream Cheese

·      4 oz. Butter, Softened

·      4 TBS Dried Cranberries

·      3- Green Onions, chopped

·      ¼ tsp Salt

·      ¼ tsp Black Pepper

·      Venison Jerky, grated


In a large bowl combine all the ingredients except the venison jerky. Using a spatula mix well till everything is combined. Then place the bowl in the refrigerator for 45 minutes to chill. After 45 min. remove the bowl from the refrigerator, using your hands form the dip into one large ball, or multiple if you desire. Place the cheese ball on a serving plate and top with the grated venison jerky, to resemble a classic southern cheese ball.


A Wild Game take..

on a Southern Classic!

Venison Liver Pate


As a chef, a motto that I live by is "waste nothing, use everything. When I harvest an animal I use just about every inch of that animal for food. I use bones to make stock. Which by the way is wonderful for soup when your sick! I use the heart, Caul fat and of course the liver. For most the lover often times gets left in the field. But I say take it! There are so many delicious items you can make with liver. As a French trained chef I always tend to develop French style recipes. And thats exactly what I did with the Venison Liver Pate with Spiced Cherry Compote and Crispy Onions. The tart spiced cherries bring a great acidic element to the rich liver pate. And the onions bring back some salty savoriness into the dish and the added crunch rounds everything out. Its a perfect appetizer for your fall harvest. Its even a great way to start your Thanksgiving Dinner off. And if your lucky enough to have purchased the fall issue of Ballistic Magazine you'll also have this recipe sitting on your bookshelf then! But for those who didn't get your hands on a copy and because I love ya'll so much here is the recipe! Enjoy! And always #wildernesstotable on Instagram... I want to see your recipes!



Deer Liver Pate with Spiced Cherry Compote and Crispy Fried Onions:

Deer Liver Pate


·      1 pound Deer Liver, skinned and cut into medium size pieces

·      1 cup of Buttermilk

·      ½ Cup Butter, unsalted and cubed

·      1 Tbs. Beef Tallow

·      1 Cup of Onion, small diced

·      3 Garlic cloves, minced

·      ½ Tbs. Fresh Thyme, chopped

·      ½ tsp. Salt

·      ¼ tsp. Black pepper, ground

·      ¼ Cup Port Wine


Soak the deer liver in the buttermilk for at least an hour or more. Drain off the buttermilk and pat the liver pieces dry. In a large skillet, heat 3 tablespoons for the butter and the beef tallow together. Then add the onions and cook until they are translucent and soft. Add the minced garlic and cook for about 1 minute longer. Then add the liver pieces to the pan and season them with the thyme, salt and pepper. Cook the liver pieces till they develop a nice crust on both sides, yet still pink in the middle. Then add the port wine and cook till it has almost completely evaporated, scrape the pan with a wooden spoon right after the port is poured into the skillet.

Take the skillet off the heat and let cool. Once cool add the skillet mixture to a food processor and puree. Once a puree has formed, add the rest of the cubed butter and puree till smooth. Then add the puree to ramekins or mason jars, cover them with plastic wrap and refrigerate for 24 hours.


Spiced Cherry Compote:


·      1 Cup Sweet Cherries, frozen

·      ½ tsp. Cinnamon, ground

·      ½ tsp. Garam Masala, ground

·      ¼ tsp. Cardamom, ground

·      ¼ tsp. Black Pepper, ground

·      ¼ tsp. Salt

·      2 Tbs. Balsamic Vinegar


In a saucepan combine all the ingredients together and simmer on low heat for about 20 minutes, or until the cherries have become soft. Remove from heat and let cool to room temperature before serving.


Crispy Fried Onions:


·      ½ Cup All-Purpose Flour

·      ½ Cup of Water

·      1 egg, beaten

·      1 tsp. Salt

·      ½ tsp. Baking Powder

·      Pinch of Cayenne Pepper

·      1 Large Onion Sliced very thin

·      Oil for frying


In a large bowl, whisk the first six ingredients together. Then separate the onion slices into rings and dip the rings into the batter. In a deep fryer set to 375 degrees, fry the onions in batches for about 3-4 minutes, turning them through out to fry evenly. Cook until golden brown and crispy. Drain the onions on paper towels. Serve.

To serve the pate, top the pate with the spiced cherry compote and crumble the crispy fried onions on top. Serve with bruschetta chips.

Venison Bacon Flatbread


If you missed the fall issue of Ballistic Magazine, well then, you missed out on this awesome Venison Bacon Flatbread recipe. Yes you heard right, Venison Bacon! This is real and you can make it! It does take some time but its totally worth it. Trust me! And since I'm totally super duper awesome, I'm going to share the recipe again with ya'll. So be sure to make this venison bacon recipe with your fall harvest, and be sure to tag #wildernesstotable on Instagram and I just might repost it!



Venison Bacon Flatbread


Venison Bacon:

·      10.5 oz Insta-Cure

·      2.5 oz. Brown Sugar

·      10 Garlic Cloves

·      1 Onion

·      3 Lemons, cut in half

·      1 gallon Water

·      1 Venison Roast cut from the hindquarter


Mix all of the ingredients together except for the Venison. Mix till the Insta-cure dissolves. Let the marinade sit for at least 4 hours. Then using a marinade syringe, gently inject the mixture in the venison roast in multiple areas. Inject the marinade until all the blood is pushed out.

Then place the roast in the refrigerator to marinate for 2 days.

Then pat the roast dry and smoke the marinated roast until a temperature of 130 degrees is reached.

Then slice into desired thickness, usually about ¼ inch think. Fry the slices in a frying pan with a dash of canola oil, once cooked remove bacon from pan and place onto a paper towel to absorb excess oil.


Flat Bread:

·      1 pound Pizza dough, homemade or store bought

·      Extra Virgin olive oil

·      4 oz. Goat Cheese

·      Baby Arugula

·      Balsamic Crème


Preheat an oven to 425 degrees.

Lightly grease a sheet pan with the Extra Virgin Olive Oil. Then spread the dough out till it almost reaches the corners. Using your fingers slightly press them into the dough creating little indents. Brush the dough with the olive oil, and bake for about 15 minutes or until golden brown

Once out of the oven, crumble the goat cheese on top of the dough. Then top with baby arugula and crumble the Venison Bacon on top and drizzle Balsamic crème over the flatbread to finish.

Venison & Wild Boar Scotch Eggs


With the eclipse happening at this very moment, I thought it would be fitting to post an eclipse inspired recipe! After all scotch eggs are very eclipse-esqe right? LOL! I think so! Plus they are delicious, and if your all about protein (like me at the moment) then these hit the spot! I used both venison and wild boar sausage that I had in the freezer to make these delicious eggs. If you don't have wild boar sausage on hand simply replace it with regular sausage of your choice. I like to use sausage when making scotch eggs because the venison is so lean the sausage provides that rich fat that makes them so savory and scrumptious! 

Venison & Wild Boar Sausage Scotch Eggs with Dijon Whip



6- Eggs, cooked via 6 minute method (see below)

1 # Venison, ground

3/4 # Wild Boar Sausage

1/4 Cup Onion, grated

1 TBS Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1/8 tsp Cayenne Pepper, ground

3- Eggs Whisked together

2 Cups Panko Bread Crumbs


To cook the eggs, fill a large saucepan with water and bring to a boil. Once the water is at a boil, place the eggs gently in the water with a spoon. Set a timer for 6 minutes. After 6 minutes, pour out the hot water and using thongs place the eggs in an ice water bath. Let cool, then peel. Set aside.

In a large bowl combine the venison, wild boar sausage, onion, parsley, thyme and cayenne pepper. Mix well.

Assemble: Using about 1/2 cup of the meat mixture, place it in your hand pat it flat to about 1/4 inch think, then place a peeled egg on top and wrap and lightly squeeze the meat around the egg. Form an egg shape with the meat in your hand. Be sure to close all gaps. Repeat with remaining meat mixture and eggs.

In tow separate bowls add the whisked eggs in one and the panic bread crumbs in the other. Then take a scotch egg and roll it in the egg wash, then transfer to the panic bread crumbs. Roll the egg and slightly press to coat the egg with panko bread crumbs. Then place the egg on a clean sheet tray. Repeat with remaining eggs. Refrigerate the eggs for 30 minutes.

In a deep dryer set to 355F, fry the eggs for approximately 6 minutes each. Fry in batches of 2-3 eggs at a time. Repeat with remaining eggs till all are cook. Top with a sprinkle of kosher salt right when they come out of the fryer. 

Serve with Whipped Dijon

Whipped Dijon:

1- Cup Heavy Whipping Cream

3 TBS Dijon Mustard, whole grain

In a bowl of a stand mixer whip the cream till medium stiff peaks. Add the dijon and whip for about 30 seconds, just to combine.


Venison Puffy Tacos

When you make homemade corn tortillas, roll them out and fry them they puff up into the most amazing taco shells you have ever had. The shells end up being crunchy on the outside and soft and tender on the inside. The contrast in textures is really quite amazing and worth all the work it takes to make them. 

For this recipe, I used venison from last falls harvest, and added my own blend of taco seasoning. (Yes, you should be making your own taco seasoning too!) Then topped them off with traditional taco embellishments like thinly sliced lettuce, homemade salsa, and chipotle spiced sour cream and fresh avocado.

Venison Puffy Tacos:

By: Chef Bri of Wilderness to Table


·      1.5 Cups Masa Harina

·      1 Cup Warm Water

·      Peanut Oil for Frying

In a large bowl combine the Masa Harina and water, mix well and let rest covered in the bowl for at least 15 minutes.

Fill a Dutch oven with at least 3 inches of oil. Heat to 375F over high heat. Take out 3 TBS of the Masa Dough and form into a ball. Press the dough in between two sheet of plastic and press in a tortilla press or roll out by hand with a rolling pin.

Place the tortilla in the hot oil and let cook till it puffs up. Using a metal spatula gently press down the middle of the tortilla to create a taco shaped shell. Cook for about 15 seconds longer or till nice and golden brown. Remove the shell from the oil and place on paper towel lined sheet tray. Repeat this process with the rest of the masa dough, till all the dough is fried into shells.


Taco Seasoning:

·      3 TBS Chili Powder

·      2 TBS Garlic Powder

·      2 TBS Onion Powder

·      1 TBS Cumin, ground

·      1 TBS Kosher Salt

·      1 TBS Corn Starch

·      1 tsp. Cayenne Pepper

·      2 tsp. Mexican Oregano, dried

·      1 tsp. Sweet Paprika

·      1 tsp. Black Pepper

Place all ingredients in a mason jar. Seal with a lid and shake till combined well.

Venison Filling:

·      I.5# Venison, ground

·      1 Cup Chicken Stock

·      1.5 tsp. Kosher Salt

·      4 TBS Taco Seasoning

In a cast iron skillet add about 2 TBS of Vegetable oil and heat on medium high heat. Add the ground venison and cook till almost cooked fully cooked. Add the chicken stock, salt and taco seasoning. Stir all ingredients together, and then let the chicken stock reduce and thicken till a sauce is formed.

Chipotle Sour Cream:

·      1 Cup Sour Cream

·      2 Chipotles in Adobo Sauce

·      1 tsp. Garlic Chopped

·      Salt and Pepper to taste

Using a blender add all the ingredients and blend well till the sour cream is nice and silky.

Taco Toppings:

·      Iceberg, lettuce, sliced thin

·      Salsa

·      Cheese (I love Cotija on these tacos)

·      Avocado