This is such a fun and delicious recipe that is perfect for any gathering! This also happens to be the recipe that I made on air when I was on ABC News- Columbia! With whitetail season almost over here in Georgia and now your left with a ton of venison jerky, this recipe is right up your alley! Jerky can be used in so many fun ways and this is just one way. This is my wild game take on a classic southern dish! A traditional Southern cheese ball is usually coated in pecans, but I like to step up my game and coat my cheese ball in grated venison jerky! I also take this classic to another level by using goat cheese and a sprinkling of dried cranberries give a subtle sweetness.

Venison Jerky Cheese Ball

By Chef Bri Van Scotter – Wilderness to Table

Ingredients:

·      6 oz. Goat Cheese

·      6 oz. Cream Cheese

·      4 oz. Butter, Softened

·      4 TBS Dried Cranberries

·      3- Green Onions, chopped

·      ¼ tsp Salt

·      ¼ tsp Black Pepper

·      Venison Jerky, grated

 Directions:

In a large bowl combine all the ingredients except the venison jerky. Using a spatula mix well till everything is combined. Then place the bowl in the refrigerator for 45 minutes to chill. After 45 min. remove the bowl from the refrigerator, using your hands form the dip into one large ball, or multiple if you desire. Place the cheese ball on a serving plate and top with the grated venison jerky, to resemble a classic southern cheese ball.