Prep 10 mins
Cook 8 hrs
This is another wonderful recipe from Pass It On, a cookbook compiled by the ladies at the Presbyterian Church here where I live. The cooking time listed is the time to chill the spread.
- 2 cups smoked venison, finely ground
- 1⁄2 cup mayonnaise
- 2 teaspoons garlic salt
- 1⁄4 cup Durkee's sauce, to taste
- 1⁄4 cup minced onion
- 2 tablespoons tiger sauce
- 1 lemon, juice of
- Combine all ingredients and chill 8 hours or overnight.
- Serve on Melba toast.
I didn`t have the Durkee`s sauce so that was skipped and not at all missed. My venison was marinated so it added a lot of additional flavor. Served with small rye rounds and tortilla chips. Quick, easy and tasty for leftover venison or any smoked meat.