As the temperatures drop, get cozy with these delicious recipes, custom crafted for outdoor fall and winter paties. Turn on the grill, invite your friends and celebrate the months ahead.
Southern angels on horseback
- 1 pound venison steaks, cubed
- 4 cups buttermilk
- 2 cups red wine vinegar and olive oil marinade
- 1/2 teaspoon Greek seasoning or to taste
- Fresh ground black pepper and kosher salt to taste
- 1/2 cup fresh jalapeno pepper, seeded and sliced thin
- 12 slices bacon, cut in half
Soak venison in buttermilk, covered in refrigerator, for two hours. Discard buttermilk and generously coat meat with Greek seasoning, salt and pepper. Place in a bowl and pour in enough marinade to cover. Seal and refrigerate for at least 2 hours, preferably overnight.
Preheat grill for medium heat. Drain and discard marinade. Place a slice of jalapeno on top each piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
Richmond rosemary kabobs
- 3/4 cup olive oil
- ¾ cup ranch dressing
- 4 tablespoons Worcestershire sauce
- 2 tablespoons minced fresh rosemary
- 2 teaspoons salt
- 2 teaspoons lemon juice
- 1 tablespoon white vinegar
- 1/2 teaspoon ground black pepper or to taste
- 1 tablespoon white sugar
- 6 skinless, boneless chicken breast halves, cut into 1-inch cubes
In a medium bowl, stir together olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil grill grate. Grill skewers for 8-12 minutes or until chicken is no longer pink in center and juices run clear.
Prince William’s liquid apple pie
- 1 gallon apple cider
- 2-liter bottle ginger ale
- 1 cup brown sugar
- 1 pint bourbon
- 1 pint spiced rum
- Cinnamon sticks
In a large pot, combine apple cider, ginger ale and brown sugar. Bring to a simmer and cook for 20 minutes. Cool to room temperature. Stir in whiskey and spiced rum and let stand for 1 hour.
Pour into 1-gallon jugs or containers and place a cinnamon stick in each one. Cover and store until serving. This drink can be served warm, but don't heat too much or alcohol will burn off.
Thanks to DJ8BUD, Theresa Spencer and Mmindy for these great ideas. Send us your favorites! More recipes can be found at allrecipes.com