Quantities for ingredients here are kind of tricky here. It really depends on how you store your meat. I made enough to fit the amount of duck we had in one freezer bag, but you may store more in a bag and be able to make more bites. This is a great recipe for whatever meat you have in the freezer. Do what the kitchen gods tell you to do!
Ingredients:
- Meat of choice (I recommend duck, dove, goose, or beef)
- Baguette loaf
- 1-2 ripe avocados
- Guacamole mix
- 3/4 cup shredded cheese
- 2 tablespoons olive oil
- If you have time to marinate your meat, do so! This can be done the day before, hours before, or not at all. I marinated for 6 hours in Worcestershire sauce, light Italian dressing, and Julio’s seasoning.
- Preheat oven to 400
- While oven is heating, slice baguette into slices between 1/4 and 1/2 inch thick. Remember, this is a rather tough bread, so thick slices are harder to bite!
- While oven is still heating, mix the avocado, guacamole mix, and cheese together in a bowl. Set aside. This step can also be done earlier in the day and stored in the fridge.
- Line a baking sheet with foil and spray each baguette slice with olive oil. Bake for 5-7 minutes until desired level of toastiness has been reached.
- While bread is in the oven, slice meat into pieces big enough to fit on top of baguette slices. Season and tenderize if desired.
- Begin heating a large skillet on the stove top to medium heat with olive oil. Cook meat about 2-3 minutes on each side until done. Set aside on a different burner that isn’t hot. Let cool a bit before handling.
- Assemble bites by putting about 3/4 tablespoon of avocado and cheese mix on top of a baguette slice with a piece of meat on top of that.
From preheating the oven to putting bites on a plate is about about 30 minutes. I forgot to turn my timer off before I started eating! I served with a side of steamed cauliflower.
Plain avocado or regular guacamole would be great here. Supper Eating Dad doesn’t like tomatoes in his guacamole, so I went this route.
I originally planned on not having cheese in the recipe, but an avocado that I thought was ripe in fact was not. That left me with one avocado, so I needed a filler. Now it’s how I’ll make these bites forever! The pictured cheese above is my new favorite. It has a little kick of flavor in it that is amazing. Any shredded cheese will do, though.
For dove, use 8-10 full dove breasts. Split them into two as half a breast fits perfectly on a slice.
Use leftover avocado as a dip, leftover bread as a vessel for that dip or for croutons, and eat up the leftover meat as little nuggets.
Supper Mom 