This venison dish makes a perfect appetizer or main course
If you like boudin balls and wild game, then you’ll love this dish. It makes a great appetizer, but it’s also hearty enough to serve as the meat portion of a main-course meal. The best part is, it’s easy to create and is full of flavor.
All you’ll need is some ground venison pan sausage, rice, green onions and Cajun seasoning. Turn these ingredients into balls big enough for about two bites, and you’re well on your way to having a tasty snack.
Instead of deep-frying them, I prefer to add a touch of smoke to this boudin ball recipe. After battering, I choose to smoke them on the pit, rather than dunking them in the grease.
Once the heat and smoke from the fire has done its thing, you’re left with a picture-perfect dish. Take air-frying to a new level, and try your hand at this dish. You’ll be glad that you did.
Smoky Venison Boudin Balls
1 pound ground venison pan sausage
2 cups white rice, cooked
¼ cup diced green onions/chives
4 eggs, whisked
Mix the venison pan sausage, cooked white rice and diced green onions in a large bowl. Season mixture with the Cajun seasoning to taste.
Form mixture into tablespoon-sized balls that are just big enough for about two bites. Bathe each ball in the whisked eggs and then roll them in the bread crumbs Season the battered balls with the Cajun seasoning to taste. Place the battered boudin balls on a sheet of foil that has been sprayed with vegetable oil.
Start a fire with a pile of mesquite coals on one end of a barbecue pit or smoker. Once the coals have burned down to a gray color and the pit is holding at about 300-350 F, place the sheet of foil with the boudin balls on the end of the grill that’s farthest away from the fire. Note: If you place them directly over the coals, the bottoms of the boudin balls will burn or cook faster.
Grill the boudin balls for about 25 minutes, or until they’re browned and cooked through. Allow the boudin balls to rest for 5 minutes. Serve and enjoy.