Corned Venison 'N' Seeds

Serves: 6


1/2 to 3/4 pound corned venison, pre-cooked and cooled, sliced in pieces about the size of crackers
1/2 cup sesame seeds, toasted if available
2 tablespoons


We use corned venison as a variation of the Oriental hors d’oeuvre of pork ‘n’ seeds. If you don’t have corned venison, you can substitute pastrami.

Spiced with More Tall Tales - Appetizers

Nutritional Facts:

Serves: 6
Calories from Fat: 0

This Corned Venison 'N' Seeds recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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