Description
Unique savory venison donuts with a delicious mustard glaze – a perfect party appetizer that transforms ground venison into fun, flavorful bite-sized treats.
Ingredients
Scale
- 1 lb ground venison
- 1 egg
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the glaze:
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tsp apple cider vinegar
Instructions
- In a large bowl, combine ground venison, egg, breadcrumbs, olive oil, Dijon mustard, and seasonings.
- Mix thoroughly until all ingredients are well incorporated.
- Divide the mixture into 12 equal portions and shape each into a donut form, creating a hole in the center.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the shaped donuts on the prepared baking sheet and bake for 18-20 minutes until they reach an internal temperature of 160°F (71°C) and have a golden-brown exterior.
- While the donuts are baking, prepare the glaze by whisking together honey, both mustards, and apple cider vinegar in a small bowl.
- Remove donuts from the oven and brush generously with the mustard glaze.
- Return to the oven for an additional 2 minutes to set the glaze.
- Serve warm as an appetizer, garnished with fresh herbs if desired.
Notes
- You can substitute ground venison with other ground meats like beef or turkey if desired.
- Make sure not to overwork the meat mixture to prevent tough donuts.
- These can be made ahead and reheated in a 350°F oven for 5-7 minutes.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Game
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 65mg
Keywords: venison, game meat, appetizer, party food, savory donuts, mustard glaze
