Venison Poppers

My husband, Jeff, is a deer hunter and we have a freezer full right now! :) This was such a treat! It could easily be an appetizer or a main dish... you decide!


1 lb venison backstrap, cut into 1/2" medallions
Dale's Seasoning sauce
Worcestershire sauce
Lawry's Seasoning Salt

1 can pickled jalapenos
1 sweet onion
Dairy Free cream cheese
1 package thick sliced bacon, cut in half
toothpicks


First let me apologize for not taking exact measurements while preparing. This was something that was just thrown together and worked out spectacularly!


Place the backstrap medallions in a large zippered bag. Add Dale's just to coat and then about 1/8 - 1/4 cup Worcestershire (to taste). Add in a few good dashes of Lawry's and mix well with your hands to make sure the salt is evenly distributed. Allow to marinate for about 15 - 20 minutes while you get the grill started.

While the meat is marinating, chop up the jalapenos and onion. (I stuck them together in a food processor.)

After marinating, add a large dollop of dairy free cream cheese on top of the medallion,

then a pinch of jalapenos and onion, to taste.

Wrap two halves of bacon around the stuffed medallion and secure with a few toothpicks so that the stuffing is held in the center.

Grill until the bacon is nice and done, turning as needed.

I know this wasn't a very specific recipe, so if you have questions.... PLEASE feel free to ask! :)

Dairy Free Egg Free Fruit Dip

We are so fortunate to have Tofutti sour cream and cream cheese substitutes in our local grocery stores! The original recipe came from here and I made it dairy free with the Tofutti substitutes.

It's not as sweet as the fruit dip that has the marshmallow fluff (which contains egg whites), but it is still REALLY GOOD. I will definitely make this again.

8 oz Tofutti Better than Cream Cheese, softened
3 Tbsp white sugar
1 cup Tofutti Sour Supreme
1 tsp vanilla extract

Blend all ingredients together. Chill for 30 minutes to allow flavors to mesh. Serve with fresh fruit.

Dairy Free Bean Dip

1 can black eye peas
1 can corn
1 can kidney beans
1 can hominy
1 green bell pepper (chopped)
1 sweet onion (diced)
1 diced tomato
1 diced jalapeño pepper
1 bottle Italian dressing
cumin and cilantro to taste


Drain canned vegetables. Combine all ingredients; chill and allow to marinate for 24 hours. I like to serve this with corn chips.

Party Meatballs (Dairy Free)

I received this recipe from my friend, Deborah. It's quick, easy, and tasty! If you want more sauce, notice that the ketchup to grape jelly is a 2:1 ratio - easy to adjust!

1 package 80 frozen, fully cooked meatballs (Walmart's Homestyle Meatballs are dairy free)
2 cups ketchup
1 cup grape jelly


These are her directions:
1. Bake meatballs as directed
2. Heat ketchup & jelly
3. Mix together


Mine:
Throw it all in a crock pot, mix, cook on high for 4 hours or so.

Dairy Free Dill Dip

I let my husband taste test this without him knowing it was dairy free... his first comment? "Mmmm, that's good!"

1 Cup sour cream substitute (I used Tofutti Sour Supreme)
1 C Hellman's mayo (or an egg-free "mayo" like Veganaise)
3-4 tsp. dill weed
1 - 1 1/2 tsp celery salt

Mix together and let flavors mesh together for at least 5 hours or even overnight if you can wait that long. Serve with mixed raw veggies. This is SOOOO good.

Dairy Free Deviled Eggs

This recipe comes from the Sugar Busters! Cookbook. I've altered it just a bit; the original recipe says to add 1/4 tsp paprika into the egg yolk mixture, but I like to sprinkle mine on top.

6 hard boiled eggs
2 Tbsp mayo
1 tsp vinegar
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp black pepper
paprika to taste

Cut hard boiled eggs in half. Scoop out the hardened yolk. Combine yolk with all ingredients except the paprika. Assemble eggs onto platter. Sprinkle with paprika.