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The temperatures are dropping slowly and it’s starting to rain more which means autumn is on its way and hunting season is right around the corner. That also means that football season is starting as well!
It’s time to start making room in the freezer for this year’s harvests, and what better way to do it than by making some game-day appetizers?
Here, I’m using some smoked venison kielbasa that I had left in the freezer and making some bbq venison cups. These delicious cups are simple to make, packed with flavor, and are perfect for a game day appetizer. They are smoky, sweet, crispy, and cheesy too!
I elevated mine in a couple ways to take it a step above. First, I seasoned some bacon and smoked it for about an hour at 225°F. I wanted it to be a nice color, but not fully crispy before I chopped it up and rendered out the rest of the fat to build the base of the dish. After that, I cooked the onions in that seasoned bacon fat before adding my venison kielbasa, bbq sauce, seasoning, and whisky. I let that all reduce into a nice thick mixture so it wouldn’t make the phyllo dough cups too wet.
I also topped it with a beer cheese sauce that I made, but you can easily top them with just regular shredded cheese or no cheese at all!
You can buy pre-made phyllo dough cups, but I prefer to make them myself. I took the roll of phyllo dough and used 7 sheets for this recipe. For the first layer, I used 4 sheets and brushed them with oil so they stuck together while baking. I cut that into 9 rectangular pieces and laid them into the muffin tin. The next layer was 3 sheets, oiled again, cut into 9, and laid in the opposite direction in the muffin tin. I then baked them on the smoker at 350°F until the edges were nice and golden brown and crispy.
Looking for more wild appetizer ideas? Why not try these Elk Stroganoff-Stuffed Mushrooms?
Makes: 9 cups
Also Works With: Any wild game sausage
Try our Delicious Wild Fish and Game Spice Blends!