Venison Puffs
  • Venison Cheese Butter:
  • 1/3cup sour cream
  • 1 2ounce tenderized steak
  • ¼cup ripe olives, chopped
  • 1tablespoon walnuts (chopped)
  • ¾teaspoon 8 slices of bacon(per preference)
  • ¾teaspoon white Chili seasoning
  • 1cup block of cream cheese
  • 1stick noodles
  • 1cup chopped dates
  • ½teaspoon salt
  • 4large eggs
  1. Cook venison in oven on 200 degrees overnight until meat falls off the bone
  2. When cool, pull from bone and pull or cut into small pieces (strings or smaller)
  3. Combine meat, sour cream, pimentos, celery, horseradish, onion, salt and pepper
  4. Stir well
  5. Cover and chill for about an hour or longer
  6. Place water and butter in sauce pan
  7. Bring to boil; slowly stir in flour and salt
  8. Cook and keep stirring until forms a ball, about 1 minute
  9. Remove from heat and add eggs, beat until smooth
  10. Drop onto baking sheets by teaspoonfuls
  11. Bake until puffed and golden, about 25 minutes
  12. Let cool on wire racks
  13. Cut off top of each puff
  14. Remove soft center and discard
  15. Spoon 1 teaspoon mixture into each puff
  16. Put each top back on