Summer Venison and Garden Recipe
When gardens are thriving and producing vegetables faster than you can eat them, and that venison still in the freezer gives you the memory of last season, but excites you for the fast approaching next one. The long summer days are sure to bring on an appetite. This summer venison and garden recipe is sure to make use of the veggies from the garden and the venison still in the freezer.
Stuffed Zucchini Venison/Garden Recipe
Prep: 20 Minutes| Cook: 15-20 Minutes| Level: Easy
1 lb. ground venison
1 green pepper
1 small yellow onion
8 0z. baby portabella mushrooms
4 Roma tomatoes
3-4 cloves garlic
Shredded parmesan cheese (desired amount)
2 tbsp. Italian Seasoning
2 tbsp. olive oil
Salt & pepper to taste
- Cut zucchini in half, length wise. Spoon out seeds from each half. This will make room for the stuffing later. Place the halved zucchinis into a baking dish.
- Brush zucchini half with olive oil then sprinkle salt and pepper on each half.
- Brown ground venison over medium heat
- Chop green pepper, onion, mushrooms, and tomato
- Add 1 tbsp. olive oil to skillet, and sauté chopped green pepper, mushrooms, and onion over medium heat for 5 minutes.
- Add browned venison, sautéed vegetables, tomatoes, garlic, egg, cheese, and Italian seasoning to a large mixing bowl. Mix well.
- Spoon stuffing into each zucchini half. Don’t be afraid to add plenty of stuffing to each zucchini. The more the better.
- Heat oven to 425 degrees Fahrenheit and cook zucchini for 15-20 minutes. Zucchini will still be crisp.
- Remove from oven, add more shredded parm cheese on top each zucchini.
- Serve and enjoy!
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