Venison Stuffed Peppers Food

VENISON-STUFFED PEPPERS

Steps:

• Heat butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes.
• Combine venison, 1/2 the Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix to blend.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
• Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.
• Bake in the preheated oven for 60 minutes. Top with remaining Cheddar cheese and continue baking until melted and starting to brown, about 15 minutes more.

VENISON STUFFED PEPPERS

Steps:

• Preheat the oven to 375F.
• Start by heating the olive oil over medium heat in a large skillet. Then, add the onion and saute for about 5-7 minutes, until lightly browned.
• Then, add the ground venison and brown, this takes about 8 minutes. Add the garlic, salt, pepper, and Italian seasoning. Brown for an additional 3-4 minutes to give the spices a chance to release flavor.
• Next, add the red wine vinegar and deglaze the pan. Then, stir in the rice and tomato sauce. Remove the filling from the heat.
• Cut the tops off of the 8 peppers and remove the seeds. Place the peppers in a large baking dish (any size that fits all the peppers works), and stuff with the venison mixture.
• Bake for 30 minutes, until the peppers are soft.
• If desired, top with parmesan and fresh parsley.

VENISON STUFFED PEPPERS

Steps:

• Preheat an oven to 350 degrees.
• Cut the bell peppers in half and remove the stem and seeds. Coat with a thin layer of oil and roast for about 10-15 minutes to soften.
• While the peppers are roasting, mix the salt, cumin, oregano, and chili powder together. In a separate bowl, whisk the lime juice, honey, water, and tomato paste together.
• Pre-heat a large sauté pan or cast iron skillet over medium-high heat. Pour in a tablespoon of cooking oil. Once the oil is hot, add the ground venison and brown.
• Remove the meat from the pan and set aside.
• Add another tablespoon of oil if needed and sauté the onions for a few minutes until they soften. Stir in the garlic and cook another minute.
• Return the browned venison to the pan and deglaze with the tomato sauce. Sprinkle in the mixed spices and stir together until incorporated.
• Stuff the bell peppers with the Mexican rice (see recipe below), taco meat, and cheese. Roast the peppers in the oven for 10 minutes, or until the cheese starts to bubble. Serve warm.
• Mexican Rice
• Heat a small pot over medium-high heat. Add a tablespoon of oil and sauté the onion until soft. Add the garlic and cook an additional minute. Pour in the stock and whisk in the tomato paste until incorporated. Season with few pinches of salt and pepper.
• Bring the liquids to a soft boil and stir in the rice. Reduce the heat to the lowest setting and cover. Cook until rice is tender and liquid is absorbed, or about 15-20 minutes. Remove the lid and release the steam. Fluff with a fork and stuff inside the bell peppers.

VENISON STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Melt butter in a large saucepan.
• Add minced garlic and chopped onions and saute for 5 minutes on medium heat.
• Add ground venison and cook until all meat is browned.
• Add mushrooms, sage, salt and pepper.
• Cook until mushrooms are reduced.
• Rinse bell peppers.
• Cut off tops of bell peppers and set aside.
• Clean out the core and seeds of the bell pepper and throw away.
• Stuff peppers with meat mixture and put the pepper top back on.
• Place all four peppers in a baking dish standing up.
• Bake in the oven for 45 minutes.
• Serve by itself for a lunch or with a pilaf for a larger meal.

VENISON STUFFED RED BELL PEPPERS

Steps:

• Clean out the peppers of the seeds and the white stuff.
• (cut about 1 inch out around the stem in a circle and lift out the bulk of the seeds with the stem. Use a spoon to remove the rest of the white stuff. Seeds can be removed by shaking pepper in upside down position.) place the olice oil,shallots and the garlic in large fry pan saute until the soft.
• Add in the venison and brown.
• Add the 1/2 of the chili mix and 1/2 of the taco mix (save the rest till next time) Add the sour cream, the half and half, salsa, salt, and the cabernet.
• Stir and simmer till thickened (like real thick veg. beef stew).
• Place the venison mixture in the cleaned peppers.
• For the ones with a good heart in the family.
• Fill a Pepper 1/2 full with the mixture and top with some cheese (as much or as little as you like) then finish filling the pepper Place stuffed peppers in the oven at 350 for about 30-45 minutes.