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Recipe : Entry # 4738
Leesa and Mark Jordan
Recipe Title
Venison Puffs
Recipe Theme
Main Dishes
Cherokee EC
Venison or roast
1/3 cup sour cream
1 2-ounce jar pimentos, drained
¼ cup celery, minced
1 tablespoon horseradish
¾ teaspoon onion salt
¾ teaspoon black pepper
1 cup water
1 stick (8 tablespoons) butter
1 cup all-purpose flour
½ teaspoon salt
4 large eggs
Cook venison in oven on 200 degrees overnight until meat falls off the bone. When cool, pull from bone and pull or cut into small pieces (strings or smaller). Combine meat, sour cream, pimentos, celery, horseradish, onion, salt and pepper. Stir well. Cover and chill for about an hour or longer. Place water and butter in sauce pan. Bring to boil; slowly stir in flour and salt. Cook and keep stirring until forms a ball, about 1 minute. Remove from heat and add eggs, beat until smooth. Drop onto baking sheets by teaspoonfuls. Bake until puffed and golden, about 25 minutes. Let cool on wire racks. Cut off top of each puff. Remove soft center and discard. Spoon 1 teaspoon mixture into each puff. Put each top back on.