Pepper Medley Venison Pâté

Here’s a recipe we got from Joe Hamilton of South Carolina, the founder of the QDMA and a National Deer Association Board member. It’s perfect for a holiday dinner party.

Season 2 to 3 pounds of thumb-sized venison chunks with black pepper, granulated or powdered garlic, ground ginger, and your favorite Cajun seasoning. Brown in a frying pan and cook with 2 large yellow onions (sliced) and 4 red bell peppers (sliced) in a pressure cooker for 30 minutes or in an oven at 350 degrees for 1½ hours.

While the venison, onions and peppers are cooking, gather these ingredients:

  • 2 cups pickle relish
  • 1 cup hot chow chow relish
  • 1 cup chopped jalapeño peppers
  • 6 ozs. marinated roasted red peppers
  • 1 cup banana peppers
  • 8 dashes Tabasco pepper sauce
  • 2½ ozs. Tabasco green pepper sauce 
  • 1 tbsp dill weed
  • 1 tbsp black pepper 
  • 1 tbsp Cajun seasoning
  • 1 tbsp garlic powder 
  • ½  tbsp crushed red peppers 
  • ½ tbsp cayenne pepper 
  • ½ tbsp white pepper 
  • ½ tbsp ground ginger 
  • 1 tbsp brown sugar 
  • 2 tbsp mayonnaise 

Add these measured ingredients to the cooked venison, bell peppers and onions. Mince the ingredients in a food processor until the consistency of a “spread” is accomplished. Form the venison spread into the shape of your choice (preferably a deer!) and garnish with rosemary, other greenery, or even some clippings of your favorite deer browse.  Serve with a variety of crackers.