Rumaki is a popular bite size appetizer that is often prepared with water chestnuts and chicken liver wrapped in bacon but like so many recipes, you can easily substitute with other ingredients.
I’ve found that serving wild game, waterfowl or upland game as a replacement for chicken liver is just as appetizing when served to friends and family.
Servings: 12
Ingredients
- 1 lb venison, cut into 24 bite size pieces (about 3/4 inch)
- 12 strips bacon, cut in half
- 24 water chestnuts, sliced
- 1/3 cup low-sodium soy sauce
- 1/3 cup hoisin sauce
- 1 tbsp brown sugar
- 24 toothpicks, soaked in water
Instructions
- Put the venison pieces in a bowl and add soy sauce, hoisin sauce and brown sugar. Cover and set aside in the refrigerator to marinate for up to an hour or overnight.
- Pre-heat the oven to 375 degrees.
- Cut the bacon slices in half and arrange on a foiled lined baking sheet. Bake the bacon for 10-12 minutes until partially cooked. Remove from the oven and set the bacon aside on a paper towel. Carefully dispose of the foil and bacon grease.
- Take a piece of bacon and place a sliced water chestnut in the middle topping off with a piece of the marinated venison. Roll the bacon up and secure with a toothpick. Set the rumaki back onto the baking sheet. Repeat until done.
- Bake the rumaki for 20 minutes. Remove from the oven and serve.
Notes
NOTE: Bake for 15 minutes and then top each Venison Rumaki appetizer with a dash of hoisin sauce. Continue baking for an additional 5 minutes. Serve warm.
Tried this recipe?Let us know how it was!