Venison Bolognese bruschetta turns wild game into an easy, shareable bite, perfect for gatherings. onX Hunt Ambassador Jenn Homa’s take on classic Italian comfort brings you tender ground venison, simmered in tomato and balsamic, and piled high on golden, cheesy baguette slices. When you need an appetizer that feels elevated but is actually pretty effortless, make this your go-to.
“It’s the perfect appetizer for the holidays.”
Jenn Homa, onX Hunt Ambassador
- ½ pound ground venison
- ¼ cup onion, chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- ½ 28 oz. can crushed tomatoes
- 2 teaspoon balsamic vinegar
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
-
¼ teaspoon dried oregano
- French baguette sliced into approximately 30 slices
- 8 ounces mozzarella, sliced thin
- Basil, to garnish
- Brown venison and onions in a large skillet until venison is cooked through. Add garlic and cook until fragrant.
- Mix in tomato paste and cook for one minute.
- Add all remaining Bolognese ingredients, and simmer for 10 minutes while you prep and cook the baguette.
- Meanwhile, line baguette slices in a single layer on a baking sheet. Top with mozzarella slices and broil until mozzarella is golden in some places.
- Top each bruschetta slice with about 1 tablespoon Bolognese. Garnish with freshly chopped basil.
FAQs
Bruschetta pairs well with light, fresh sides that complement its richness. Try serving it alongside a crisp green salad, roasted vegetables, or charcuterie-style snacks like cured meats and olives. If you’re turning it into a full meal, pair it with a bowl of wild mushroom soup and a glass of bold red wine—both balance the tomato and venison perfectly.
A French baguette or rustic Italian loaf works best. You want something with a firm crust and soft, chewy interior that can hold up to toppings. Slice the bread about half an inch thick, brush lightly with oil, and toast or broil until golden. The goal is crunch on the outside and tenderness inside.
You can prep parts of it ahead, but for the best texture, assemble just before serving. The venison Bolognese can be made up to two days in advance and reheated gently. Toast the bread right before topping to keep it crisp. If you top your bruschetta too early, the sauce can make the slices soggy. For parties, keep each component separate until you’re ready to serve.