Venison Manicotti......be all you can be, Bambi

      Another example of why wild game should be treated no differently than regular meat when it comes to most type of cuisine.  This recipe uses ground venison so there is no marinade needed and only the amount or type of seasoning you desire.  This is fairly simple to make, even in the RV.  The most cumbersome part for me is stuffing the manicotti, so I let Barb do it.

4 Tbsp. Extra Virgin Olive Oil
1 small onion, coarsely chopped
4 cloves garlic
1 pound ground venison or chopped steak (your choice)
salt and pepper to taste
1 container part skim Ricotta Cheese
3 cups shredded mozzarella
1 cup shredded parmesan
1 tsp. Italian seasoning (or any other blend of your choice)
3 cups marinara
1 box of manicotti shells


       Heat 1 tablespoon oil in a skillet over medium heat. Add onion and garlic and cook for 3- 4 minutes. Transfer to a large bowl and combine with venison. Season with salt and pepper.  In another bowl, combine ricotta and half of the mozzarella and Parmesan cheeses. Add Italian seasoning. Combine cheese mixture with meat mixture and stir to blend.  At times this can be a bit dry.  You can add a bit of olive oil and stir to mix if you like to find better consistency.

Simmering Venison 

Mixed venison mozz, parmesan, ricotta, garlic, green onions, and herbs oh my!

       Cook manicotti in a large pot of boiling salted water for 6 minutes. When cooked, use a slotted spoon to transfer manicotti to a bowl filled and rinse with cold water.  Coat a 13 X 9 X 2 inch baking dish with remaining 2 tablespoons oil. Spread half of the marinara sauce over the bottom of the . Spoon meat and cheese mixture into cooled manicotti tubes and arrange in a single layer in the dish. Spoon remaining sauce over and top with remaining cheeses.  I am light with the marinara as Barb's stomach can't handle too much, but you can add as much according to your tastes.  Top with shredded mozzarella.

Stuffing Shells

Ready for the oven

        Bake uncovered in a preheated 350 degree oven until heated throughout and bubbly, about 30 minutes. Let stand for 5 minutes before serving (this allows mixture to set up)

Bon Apetite'

       This is a wonderful fall or winter dish that easily melds the flavors of whitetail venison and still maintains Italian flavors.  Venison can be adapted to so many different recipes that I seldom adhere to the traditional 'wrap it in bacon and fry it' mentality.  Sometimes the less tender cuts need to marinated.  This is not one of them.  Enjoy with garden salad.

"First we eat, then we do everything else"  

MFK Fisher  

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