Halloumi Hors d’Oeuvres: A Perfect Match for Venison Tenderloin

by
posted on August 29, 2017
fenson_recipe_app_f.jpg

My camp crew huddled around the camp stove to scrutinize the hors d’oeuvres I was preparing. Everyone delighted in the coveted whitetail tenderloin sizzling on the Camp Chef grill box, but most raised an eyebrow at the cheese I was cooking to serve with the meat.

Halloumi cheese has a high melting temperature, making it ideal for frying. It is a Greek cheese, usually made from goat and sheep milk, but in North America, we often find a blend of cow’s milk in the mixture. It is an unripe, brined cheese, which is firm and if tried right out of the fridge it has a squeaky texture against your teeth. But where this cheese shines most is in a Camp Chef cast iron frying pan.

How could an avid outdoors enthusiast, and wild game connoisseur go wrong with fried cheese? It is salty on its own but plate it with a tender, moist and flavorful piece of meat, a bite-sized tomato and a fresh basil lead, and you have yourself a winner. The fried cheese is often served on salads, but here is a recipe for appetizers you are sure to make on a regular basis.

Ingredients
• 2 whitetail tenderloins (a good cut of tender steak also works)
• ¼ cup olive oil
• 1 clove garlic, crushed
• 1 Tbsp lemon juice
• ¼ tsp seasoned pepper
• 6 oz. halloumi cheese
• 16 cherry tomatoes
• 16 basil leaves

Directions
1. Mix the olive oil, garlic, lemon juice, and pepper to make a marinade for the meat in a sealable bag. Add the meat and toss until thoroughly covered. Let the meat marinade for at least one hour.

2. Slice halloumi cheese into ¼-inch thick pieces and fry in a cast iron pan. Do not get impatient and try to turn the cheese early, as it will develop a nicely browned surface with a light crust making it easy to release from the pan, and then turn to brown the other side.

3. Grill the marinated meat at 400°F for three minutes per side, which should cook them to medium-rare.

4. Stick a cocktail or hors d’oeuvre skewer through the center of a cherry tomato, followed by a basil leaf. Cut the grilled meat into 1-inch thick pieces and insert onto skewers. Put a 1-inch long piece of fried halloumi cheese on the skewer to finish the presentation for serving. The ingredients make 16 separate servings.

The unique blend of fresh flavors is sure to be a hit amongst venison and cheese enthusiasts alike. The recipe concept can be altered to use venison meatballs, duck or grouse breasts, or any of your favorite game meats.

Halloumi cheese was also made by other cultures, meaning there are different spellings. When checking your local deli for cheese watch for halloumi, haloumi, or haloum labels. There could be other variations, but all have similar spelling. Halloumi cheese is commonly found unseasoned, but it is also often flavored with chili, jalapeno, Indian spice, or herb and garlic. The extra spices are added to the exterior of the cheese and not blended throughout. That means you can flavor the plain variety with your favorite spices and herbs to satisfy everyone at home or in hunting camp.

A big thank you to Sarah Burdon, from Glen Dene Hunting & Fishing for introducing me to halloumi cheese. I had never paid attention to halloumi cheese in the grocery store or deli in the past but actively search for unique brands and different spices and seasonings used on the cheese.

Latest

Pease And Venison Lede 2
Pease And Venison Lede 2

Recipe: Creamed Venison and Peas

Brad Fenson creams together peas and venison in this wild-game take on a British classic.

Airport Conversation Leads to Wildlife-Related Charges

CDFW officers catch a pair of poachers after overhearing them on a plane.

NRA Files Lawsuit Challenging Colorado’s Excise Tax on Firearm and Ammunition Sales

On March 31, the National Rifle Association of America (NRA), together with the Firearms Policy Coalition, Second Amendment Foundation, Colorado State Shooting Association, Magnum Shooting Center and an NRA member, filed a lawsuit challenging Colorado’s 6.5-percent excise tax on the retail sale of firearms, firearm precursor parts and ammunition.

Tested: Magnum Research 10mm Magnum BFR Revolver

This 6-shot, single-action revolver may well be the first factory-made handgun chambered in this caliber in over three decades.

Hunting Heritage Trust Grant Applications Being Accepted

The National Shooting Sports Foundation (NSSF), the trade association for the firearm industry, has opened the application period for the 2025 Hunting Heritage Trust Grants. They offer a total of $100,000 in financial support for programs that work to expand participation in hunting and the shooting sports.

Hardware Review: Marlin Model 1895 Dark

If you think lever-action rifles should only have walnut stocks and a blued-metal finish, then the new Marlin Dark series with its polymer buttstock and aluminum AR-esque handguard probably won’t be your thing. That’s a shame, because this recent offering in Marlin’s line of modernized, capable lever-action rifles has a lot going for it in terms of performance, functionality and fun.

Interests



Get the best of American Hunter delivered to your inbox.