Venison Reuben Fritters

I’ve always been a big fan of Reuben sandwiches, but I’ve become even a bigger fan since I started corning venison and making my own venison pastrami. However, I also like to host game dinners with a large variety of appetizers for guests to samples, and mini sandwiches don’t really fit the bill for that type of setting. So I whipped up these Reuben fritters to give a taste I absolutely love in a style of food everyone can enjoy.

Ingredients

  • 1/2 to 2/3 cup of sliced and chopped venison pastrami or corned venison (grocery store lunch meat also works)
  • 4 oz cream cheese, softened (4 oz is half a block)
  • 1/2 cup strained sauerkraut
  • 1/2 cup shredded swiss cheese (approx. 2 oz)
  • 1/2 cup flour
  • 2 eggs
  • Rye bread crumbs from 4 -5 slices of bread (substitute panko if desired)
  • Peanut oil

Directions

  1. In a mixing bowl, mix pastrami, cream cheese, sauerkraut and swiss, then refrigerate
  2. Cube the slices of bread and place in the oven until toasted. Once cooled, add to a food processor to make crumbs, making sure no to over process toasted crumbs (omit this step if using panko)
  3. Roll reuben mix into golf ball sized or larger sized shapes
  4. Heat oil over medium heat to about 350 degrees
  5. Roll balls in flour one at a time, dredging in egg and then rye crumbs, then place in oil
  6. Fry all fritters until golden brown
  7. Serve while warm with side of Russian or thousand island dressing or even horseradish sauce
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