Stacy Lyn Harris didn’t grow up in a hunting family. But when she married her husband, Dr. Scott Harris, an avid outdoorsman and hunter, she wanted a way to share in something he loved. Rather than feeling left behind when Scott went into the woods, Stacy met him there in her own way: She learned to cook the wild game he brought home.
“I started looking for old recipes and cooking the meat,” Harris says. “It helped me to connect with him and learn to love what he loved.”
That decision grew into something much bigger than a collection of recipes. After welcoming seven children—and now three grandchildren—Stacy found joy in gathering her family around the table to enjoy the harvest from their hunts. Over the years, holidays became the heartbeat of family life, filled with food, laughter and traditions that are uniquely their own.
On Christmas Eve, for example, the family gathers around a one-pot venison bourguignon before reading the Christmas story from the Bible and settling in to watch Elf. But for the Harris family, Thanksgiving holds an especially cherished place.
“As much fun as Christmas is, Thanksgiving is our family’s favorite holiday,” Harris says. “The family gets together, cooks the best of the best family recipes together, plays games and hunts. That’s all we really need.”
Without further ado, here’s how to create Stacy Lyn Harris’ holiday appetizer spread that family and friends will rave about.
Editor’s Note: Stacy Lyn Harris is the author of three cookbooks. The latest, Love Language of the South, is more than a cookbook—it’s a celebration of the food, hospitality and stories of Harris’ Southern home. For more, visit the official Stacy Lynn Harris website.
Charcuterie Board Overview
The Key Ingredients
- Meats: Venison Pastrami*, Wild Turkey Rolls Stuffed with Dates and Goat Cheese*, Wild Boar Sausage*
- Cheeses: Local Goat Cheese, Mozzarella, Brie, Pimento Cheese*
- Pickled items: Olives, pickled quail eggs
- Fruit: Grape sprigs, one apple or pear, one pomegranate, dried cranberries
- Crackers: 4 oz. artisan crackers, 4 oz. brown bread/cracker
- Spreads and Condiments: Persimmon Jam*, Honey with the Honeycomb, Whole Grain Mustard
- Accompaniments: Candied Pecans*, Dried cranberries, Dried apricots or peaches, Rosemary sprigs for garnish
Putting It All Together
1. Place grapes in one or two places to ground the board.
2. Arrange the meats. Fan the meats out or layer them so that they are easy to pick up with a fork, tongs or toothpick.
3. Arrange the cheeses, and place condiments near the cheeses that pair well—honey next to brie, persimmon jam next to goat cheese, whole-grain mustard next to the mozzarella. Put condiments in ramekins to ground the board and add interest.
4. Look at the board, and fill in the gaps. Add candied pecans, dried fruits and rosemary sprigs. Place them directly on the board or in ramekins.
5. Arrange crackers on the board.
Make ahead tip: Prepare the charcuterie board a day ahead, cover it with plastic wrap and keep it in the refrigerator. Be sure to choose a board that fits in the refrigerator. If needed, make two boards—a cheese board and meat board—placing them close together when serving.
Wild Game Charcuterie Board Recipe
Ingredients
- Meats: Venison Pastrami*, Wild Turkey Rolls Stuffed with Dates and Goat Cheese*, Wild Boar Sausage*
- Cheeses: Local Goat Cheese, Mozzarella, Brie, Pimento Cheese*
- Pickled items: Olives, pickled quail eggs
- Fruit: Grape sprigs, one apple or pear, one pomegranate, dried cranberries
- Crackers: 4 oz. artisan crackers, 4 oz. brown bread/cracker
- Spreads and Condiments: Persimmon Jam*, Honey with the Honeycomb, Whole Grain Mustard
- Accompaniments: Candied Pecans*, Dried cranberries, Dried apricots or peaches, Rosemary sprigs for garnish
Preparation
- Place grapes in one or two places to ground the board.
- Arrange the meats. Fan the meats out or layer them so that they are easy to pick up with a fork, tongs or toothpick.
- Arrange the cheeses, and place condiments near the cheeses that pair well—honey next to brie, persimmon jam next to goat cheese, whole-grain mustard next to the mozzarella. Put condiments in ramekins to ground the board and add interest.
- Look at the board, and fill in the gaps. Add candied pecans, dried fruits and rosemary sprigs. Place them directly on the board or in ramekins.
- Arrange crackers on the board.
MORE HOLIDAY SEASON RECIPES FROM HOOK & BARREL:
- Holiday Cooking With Miranda Lambert
- Wild Turkey Brine & Venison Sweet Potato & Sourdough Stuffing Recipes
Venison Pastrami Recipe
Cure
- 11/4 cup Morton’s Tender Quick or ¼ cup Instacure #1
- 1/4 cup freshly ground black pepper
- 1/4 cup packed dark brown sugar
- 2 Tbsp. granulated garlic
- 2 tsp. ground coriander
- 2 tsp. onion powder
- 2 tsp. dried thyme
Directions: Mix the Morton’s Tender Quick or Instacure, pepper, brown sugar, granulated garlic, coriander, onion powder and thyme in a small bowl.
Spice Rub
- 2 Tbsp. freshly ground black pepper
- 1 tsp. ground coriander
- 1 tsp. granulated garlic
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. dried thyme
Directions: Mix the pepper, coriander, granulated garlic, onion powder, paprika and thyme in a small bowl.
Venison
- 2 venison hindquarters or backstraps
- Mustard and pickles, for serving
Directions: Rub the venison heavily with the cure, making sure to totally cover every piece of meat. Place in a resealable bag and add the remaining cure on top of the meat. Remove as much air as possible from the bag and refrigerate for three days. Flip the bag once each day. After three days, remove the meat from the bag and rinse it thoroughly. Soak the venison in cold water for 30 to 45 minutes to remove all the cure. Remove the venison from the water, and pat dry with paper towels. Rub the venison with the spice rub on all sides.
- Prepare a smoker with fruit wood and heat to 225° degrees and place the venison on smoker racks. Smoke until the internal temperature reaches 150°, 1 1/2 to 3 hours. Rest for 10 minutes. Slice the meat against the grain. Serve thinly sliced on a charcuterie board with your favorite mustard and pickles, along with crackers.
- Note: Pastrami will keep in the refrigerator for up to two weeks. Freeze in vacuum-sealed bags and it will keep for up to six months.
- Note: To reheat, slice very thinly across the grain, and put the meat into a very hot sauté pan. Toss a few times to release the fat, about one minute, and add 1/4 cup water and cover for another 1 to 1 1/2 minutes, tossing a few times. This steam method keeps the meat moist and allows the flavors of the crust to coat the entire slice of meat. You can also eat it cold with crackers or on a sandwich.
Venison Pastrami Recipe
Ingredients
- 11/4 cup Morton’s Tender Quick or ¼ cup Instacure #1
- 1/4 cup freshly ground black pepper
- 1/4 cup packed dark brown sugar
- 2 Tbsp. granulated garlic
- 2 tsp. ground coriander
- 2 tsp. onion powder
- 2 tsp. dried thyme
- 2 Tbsp. freshly ground black pepper
- 1 tsp. ground coriander
- 1 tsp. granulated garlic
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. dried thyme
- 2 venison hindquarters or backstraps
- Mustard and pickles, for serving
Preparation
- Cure: Mix the Morton’s Tender Quick or Instacure, pepper, brown sugar, granulated garlic, coriander, onion powder and thyme in a small bowl.
- Spice Rub: Mix the pepper, coriander, granulated garlic, onion powder, paprika and thyme in a small bowl.
- Rub the venison heavily with the cure, making sure to totally cover every piece of meat. Place in a resealable bag and add the remaining cure on top of the meat. Remove as much air as possible from the bag and refrigerate for three days. Flip the bag once each day. After three days, remove the meat from the bag and rinse it thoroughly. Soak the venison in cold water for 30 to 45 minutes to remove all the cure. Remove the venison from the water, and pat dry with paper towels. Rub the venison with the spice rub on all sides.
- Prepare a smoker with fruit wood and heat to 225° degrees and place the venison on smoker racks. Smoke until the internal temperature reaches 150°, 1 1/2 to 3 hours. Rest for 10 minutes. Slice the meat against the grain. Serve thinly sliced on a charcuterie board with your favorite mustard and pickles, along with crackers.
- Note: Pastrami will keep in the refrigerator for up to two weeks. Freeze in vacuum-sealed bags and it will keep for up to six months.
- Note: To reheat, slice very thinly across the grain, and put the meat into a very hot sauté pan. Toss a few times to release the fat, about one minute, and add 1/4 cup water and cover for another 1 to 1 1/2 minutes, tossing a few times. This steam method keeps the meat moist and allows the flavors of the crust to coat the entire slice of meat. You can also eat it cold with crackers or on a sandwich.
Wild Boar Sausage Recipe
Ingredients:
- 7 lb. lean wild pork, cut into chunks and chilled
- 7 lb. venison, cut into chunks and chilled
- 1/4 cup Kosher salt
- 3 Tbsp. sage
- 2½ Tbsp. dried parsley
- 1½ Tbsp. freshly ground pepper
- 1½ Tbsp. cayenne pepper
- 1½ Tbsp. crushed red pepper flakes
- 1½ Tbsp. garlic powder
- 1½ Tbsp. dried thyme
- 1 Tbsp. dried oregano
- Hog casings
Directions: Soak the hog casings in water. Using a 3/16-inch plate or a 1/4-inch plate, grind the cold meat.
In a medium bowl, add the remaining ingredients and mix well. Add the seasonings to the meat and thoroughly mix using your hands. Place the meat back into the freezer or very cold refrigerator for about 30 minutes, then grind the seasoned meat once more using the medium attachment.
Using a sausage stuffer, slide the hog casing onto the stuffer leaving about 2 inches off the stuffer. Tie a knot with that 2-inch tail. Slowly begin to crank the stuffer, then fill the casing evenly to form a long sausage tube and continue to coil the sausage on a large plate or the counter. Using a needle, prick any large air bubbles in the sausage. Pinch and twist the sausage to the size links you prefer.
Note: This sausage recipe makes incredible breakfast sausage patties for frying. Once you make the sausage, weigh 1 or 2 pounds of sausage and package to freeze it.
Wild Boar Sausage Recipe
Ingredients
- 7 lb. lean wild pork, cut into chunks and chilled
- 7 lb. venison, cut into chunks and chilled
- 1/4 cup Kosher salt
- 3 Tbsp. sage
- 2½ Tbsp. dried parsley
- 1½ Tbsp. freshly ground pepper
- 1½ Tbsp. cayenne pepper
- 1½ Tbsp. crushed red pepper flakes
- 1½ Tbsp. garlic powder
- 1½ Tbsp. dried thyme
- 1 Tbsp. dried oregano
- Hog casings
Preparation
- Soak the hog casings in water. Using a 3/16-inch plate or a 1/4-inch plate, grind the cold meat.
- In a medium bowl, add the remaining ingredients and mix well. Add the seasonings to the meat and thoroughly mix using your hands. Place the meat back into the freezer or very cold refrigerator for about 30 minutes, then grind the seasoned meat once more using the medium attachment.
- Using a sausage stuffer, slide the hog casing onto the stuffer leaving about 2 inches off the stuffer. Tie a knot with that 2-inch tail. Slowly begin to crank the stuffer, then fill the casing evenly to form a long sausage tube and continue to coil the sausage on a large plate or the counter. Using a needle, prick any large air bubbles in the sausage. Pinch and twist the sausage to the size links you prefer.
- Note: This sausage recipe makes incredible breakfast sausage patties for frying. Once you make the sausage, weigh 1 or 2 pounds of sausage and package to freeze it.
Wild Turkey Rolls Stuffed With Dates And Goat Cheese Recipe
Ingredients:
- ½ lb. wild turkey breast
- 4 oz. local goat cheese, softened
- 3 Tbsp. heavy cream
- 9 large dates
- Kosher salt
- Freshly cracked pepper
Directions: Slice wild turkey into 1-inch steaks across the grain. Pound them to about 1/4-inch thickness. Cut into 1-inch strips about four inches long. Salt and pepper both sides.
In a smoking hot cast iron skillet, place the turkey and brown for about one minute, then turn and cook for about two more minutes or until cooked through. Remove and allow to rest for about five minutes.
In a medium bowl, beat the goat cheese until smooth. Stir in heavy cream until the mixture is smooth.
Slit each date lengthwise and remove the pit. Fill each date with goat cheese mixture. Wrap turkey slices around the date and secure with a toothpick. Sprinkle with additional salt and pepper before serving.
Wild Turkey Rolls Stuffed With Dates And Goat Cheese Recipe
Ingredients
- ½ lb. wild turkey breast
- 4 oz. local goat cheese, softened
- 3 Tbsp. heavy cream
- 9 large dates
- Kosher salt
- Freshly cracked pepper
Preparation
- Slice wild turkey into 1-inch steaks across the grain. Pound them to about 1/4-inch thickness. Cut into 1-inch strips about four inches long. Salt and pepper both sides.
- In a smoking hot cast iron skillet, place the turkey and brown for about one minute, then turn and cook for about two more minutes or until cooked through. Remove and allow to rest for about five minutes.
- In a medium bowl, beat the goat cheese until smooth. Stir in heavy cream until the mixture is smooth.
- Slit each date lengthwise and remove the pit. Fill each date with goat cheese mixture. Wrap turkey slices around the date and secure with a toothpick. Sprinkle with additional salt and pepper before serving.
Pimento Cheese Recipe
Ingredients:
- 1 8-oz. package cream cheese, softened
- 2 cups cheddar cheese, freshly shredded
- 1/2 cup mayonnaise (Duke’s or Hellman’s)
- 1 cup green olives with pimientos, chopped
- 1/2 tsp. granulated garlic
- 1/4 tsp. powdered onion
- 1/8 tsp. cayenne pepper
- Kosher salt and freshly ground pepper
- Bunch of green onions sliced, for garnish
Directions: In a medium bowl, mix cream cheese, cheddar cheese and mayonnaise with a spatula. Stir in the rest of the ingredients and mix well. Season with salt, pepper and hot sauce (if desired). Refrigerate until ready to use. Garnish with the green onions.
Note: Don’t be tempted to use packaged, pre-shredded cheese. Pre-shredded cheese will result in a dry texture. It’s more work to buy the block and shred it, but the end result is worth it.
Pimento Cheese Recipe
Ingredients
- 1 8-oz. package cream cheese, softened
- 2 cups cheddar cheese, freshly shredded
- 1/2 cup mayonnaise (Duke’s or Hellman’s)
- 1 cup green olives with pimientos, chopped
- 1/2 tsp. granulated garlic
- 1/4 tsp. powdered onion
- 1/8 tsp. cayenne pepper
- Kosher salt and freshly ground pepper
- Bunch of green onions sliced, for garnish
Preparation
- In a medium bowl, mix cream cheese, cheddar cheese and mayonnaise with a spatula. Stir in the rest of the ingredients and mix well. Season with salt, pepper and hot sauce (if desired). Refrigerate until ready to use. Garnish with the green onions.
- Note: Don’t be tempted to use packaged, pre-shredded cheese. Pre-shredded cheese will result in a dry texture. It’s more work to buy the block and shred it, but the end result is worth it.
Candied Pecans Recipe
Ingredients:
- 2 cups roughly chopped pecans, walnuts or almonds (cashews are fine, too)
- 1 Tbsp. unsalted butter
- 2 Tbsp. Alaga Syrup or any dark corn syrup
- 1 Tbsp. brown sugar, light or dark
- Pinch of salt
Directions: Place a piece of parchment paper near the stove. In a non-stick skillet over medium heat, melt the butter. Add chopped nuts, syrup, brown sugar and a pinch of salt.
With a wooden spoon, stir continuously for about 3 to 5 minutes or until the nuts are coated. Once the nuts are completely coated and have soaked up all the liquid, remove the nuts to the parchment paper and spread them apart to cool.
Allow the nuts to completely cool and store in an airtight container for up to four weeks.
Candied Pecans Recipe
Ingredients
- 2 cups roughly chopped pecans, walnuts or almonds (cashews are fine, too)
- 1 Tbsp. unsalted butter
- 2 Tbsp. Alaga Syrup or any dark corn syrup
- 1 Tbsp. brown sugar, light or dark
- Pinch of salt
Preparation
- Place a piece of parchment paper near the stove. In a non-stick skillet over medium heat, melt the butter. Add chopped nuts, syrup, brown sugar and a pinch of salt.
- With a wooden spoon, stir continuously for about 3 to 5 minutes or until the nuts are coated. Once the nuts are completely coated and have soaked up all the liquid, remove the nuts to the parchment paper and spread them apart to cool.
- Allow the nuts to completely cool and store in an airtight container for up to four weeks.
Persimmon Jam Recipe
Ingredients:
- 4 lb. persimmons (about 14 to 15 persimmons)
- 1/4 cup lemon juice (juice of about two lemons)
- 4 lb. white sugar
- 1 Tbsp. freshly ground ginger
- Pinch of salt
- 2 packets pectin
Directions: Remove stems and seeds from the persimmons and cut them into one-inch cubes.
In a medium saucepan over high heat, add persimmons, lemon juice, sugar, ginger and a pinch of salt. Once mixture reaches a boil, turn the heat down to medium-low to simmer. Stir the fruit often.
Once the temperature reaches 220° (about 45 minutes on medium heat), add the pectin to the pot and return to a full rolling boil for about one minute.
Ladle the persimmon jam into prepared canning jars, leaving ¼-inch headspace. Process in a water bath canner for 10 minutes. Remove jars to the counter and allow them to cool.
Persimmon Jam Recipe
Ingredients
- 4 lb. persimmons (about 14 to 15 persimmons)
- 1/4 cup lemon juice (juice of about two lemons)
- 4 lb. white sugar
- 1 Tbsp. freshly ground ginger
- Pinch of salt
- 2 packets pectin
Preparation
- Remove stems and seeds from the persimmons and cut them into one-inch cubes.
- In a medium saucepan over high heat, add persimmons, lemon juice, sugar, ginger and a pinch of salt. Once mixture reaches a boil, turn the heat down to medium-low to simmer. Stir the fruit often.
- Once the temperature reaches 220° (about 45 minutes on medium heat), add the pectin to the pot and return to a full rolling boil for about one minute.
- Ladle the persimmon jam into prepared canning jars, leaving ¼-inch headspace. Process in a water bath canner for 10 minutes. Remove jars to the counter and allow them to cool.
