Venison Manicotti
By Hookemharry


What you need:

Two pounds ground venison or other big game

Two eggs

One teaspoon salt

One teaspoon black pepper

One medium onion – chopped fine

One cup Parmesan cheese – grated

One tablespoon dry parsley flakes

One clove minced garlic

Two cups shredded Mozzarella cheese

Two packages manicotti noodles

 

Sauce Recipe:

One (28 oz.) can chopped or diced tomatoes with juice

One (14 oz.) can tomato sauce

One medium onion chopped

Two cloves garlic – minced

One tablespoon black pepper

One to two oz. fresh sweet basil – chopped

Quarter cup olive oil

 

What you do:

Mix venison and next seven ingredients very well and set aside. Now prepare the sauce. Pour olive oil into pan and saute the onions and garlic. Now add the rest of the sauce ingredients and simmer for 25 minutes. Take the manicotti noodles and boil in lightly salted water for five minutes. Drain the noodles, rinse in cold water, drain and set aside. Vegetable spray a large baking dish and cover the bottom with a couple of ladles of sauce – enough to cover the bottom of dish. Now stuff the manicotti noodles with the meat mixture, being careful not to break them, and line them up in the baking dish. Ladle the rest of the sauce over the stuffed noodles, sprinkle the cheese over the top and bake in a pre-heated oven at 350 degrees for 25 to 30 minutes. Remove and serve family style.






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