Stuffed Venison Boudin Balls with Bang Bang Sauce..

There is a Game Meat throwdown happening right now. My intent was to make some kind of tenderloin medallions on grill, but there have been a few of those already posted. And they are excellent cooks as well.
So I thought I would do something different, and a little more my speed. :biggrin1:

BTW, I've never made Boudin before... ray:

I started with this:
2.15 lb Venison Roast (from my NY buck this year)
1.5 lb pork butt
1 lb chicken livers
And the veggies of course.


Cut everything up into 1" cubes, threw it all into a heavy stockpot and covered with 2" of water. Simmered for @1.5 hrs or so.

Strained the meat and veggies and reserved 2 cups of the stock. All this went into the refrig overnight.

Yesterday, I ground the meat and veggies through the fine plate.


Added 2 cups of cooked long grain rice, 1 cup of parsley, 1 cup of green onions, 3 TBS salt & 2 tsp Blk pepper.

Also added 2 tsp of Guajillo chili powder and 3TBS Cajun Seasoning.




Mixed real well.


Some Boudin for the freezer. :biggrin1:


Back to the balls. :shocked:
Rolled these up around a 1" cube of Pepperjack cheese. Then an eggwash, flour dredge, eggwash and Panko bread crumb dredge.


I let these set up in the refrig for a few hours.

Cold snowy night on the deck.



Using the Vortex filled with 3/4 full of Kingsford.


And the turn.


Served with homemade Bang Bang Sauce!


This was incredible..


Thanks for looking!!

Shagdog said:

Dang, Sam! Home run, brother :clap:

I'm most impressed that you didn't have leaky balls. Every time I make stuffed meatballs, I swear the cheese ends up everywhere but inside the meatball

Click to expand...

Thanks Matt!
I let these set up in the frig for at least 3 hours, the outside crust was real firm. I think that had something to do with it.

Bang Bang Sauce:

1/2 cup of Mayo
1/4 cup of Sweet Chili Sauce
1 TBS of Frank's Hot Sauce
2 TBS of Honey.

Adjust hot sauce based upon personal preference.

I keep it in a squeeze bottle in the refrig.