If you have ever field dressed a mature buck, you will quickly see where the title of this recipe comes from.
I’m all about quick and easy wild game recipes. I’m also all about spicy food, but unfortunately my wife is not. For this recipe, I ordered my wife a pizza and got cookin’ for myself and came up with these stuffed jalapeño buck balls of awesomeness.
Buck balls are easy enough that a child can make them and are filling enough that one batch can be packed for lunch all week long. Give them a try for yourself and you will make them again and again.
2 lbs of ground venison
12 large jalapeños
1 large chopped onion
1 can of corn
1 large box of Shake N Bake
Crushed garlic to your taste
Fresh basil to your taste
Coarse salt to your taste
To get this started, simply thaw two pounds of ground venison and hollow out 12 large jalapeño peppers. Fill the peppers with cream cheese and set aside. I actually used jalapeño cream cheese just for more kick (my wife was getting a pizza, remember?).
Next, combine the corn, chopped onion, fresh basil, coarse salt, eggs, and crushed garlic in a mixing bowl and stir everything until even. Then, grab a handful of the venison mixture, a stuffed jalapeño, and combine the two together until the jalapeño is encased in the venison.
Okay, okay, and now the title of the recipe comes roaring back…Once all the venison and jalapeños are turned into buck balls, spread the Shake N Bake out on a plate and roll each ball until they are covered. Place them on a wire rack and bake in the oven for about 35 to 40 minutes at 325 F.
More recipes from Wide Open Spaces:
Once they are cooked through, remove from the oven and serve! I smothered mine in southwest ranch sauce from the grocery store as well as a healthy dose of hot sauce on the side. I hope they turn out as good for you as they did for me!
All photos compliments of Brad Smith