Description
Delicious savory venison doughnuts with a tangy sweet mustard glaze – a perfect appetizer that transforms ground venison into a unique, flavorful treat. Great for game day or as a creative way to use your harvest.
Ingredients
Scale
- 1 lb ground venison (at least 90% lean)
- 1 cup bread crumbs
- 2 eggs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp Worcestershire sauce
- Oil for frying
For the Sweet Mustard Glaze:
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
Instructions
- In a large bowl, combine ground venison, bread crumbs, eggs, diced onion, minced garlic, chopped fresh herbs, salt, pepper, and Worcestershire sauce.
- Mix thoroughly but gently until all ingredients are well incorporated.
- Form the mixture into doughnut shapes, approximately 3 inches in diameter with a 1-inch hole in the center.
- Heat oil in a large skillet over medium heat.
- Cook the venison doughnuts for 3-4 minutes on each side until evenly browned and internal temperature reaches 160°F.
- While the doughnuts cook, prepare the glaze by whisking together Dijon mustard, honey, apple cider vinegar, and smoked paprika.
- Transfer cooked doughnuts to a paper towel-lined plate to drain excess oil.
- Drizzle or brush the sweet mustard glaze over the warm doughnuts.
- Serve immediately, garnished with additional fresh herbs if desired.
Notes
- You can bake these instead of frying for a healthier option. Bake at 375°F for about 15-20 minutes.
- The doughnut mixture can be prepared ahead of time and refrigerated for up to 24 hours before cooking.
- If venison is not available, substitute with lean ground beef or bison.
- For a spicier glaze, add a pinch of cayenne pepper.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Game Cuisine
Nutrition
- Serving Size: 1 doughnut
- Calories: 210
Keywords: venison, game meat, savory doughnuts, wild game, hunting season, appetizers
