(This recipe will feed 8 very hungry people…adjust ingredients according to your party size)
2-lbs Ground Venison Pan Sausage
2-Boxes Jumbo Shells
2-Jars of Vodka Cream Sauce (or make your own using 2 cans tomato sauce and 1 cup vodka)
1-8 oz. Box of Baby Spinach
2-16oz. Ricotta Cheese Containers
1-Cup Mozzarella Cheese
1-Cup Cheddar Cheese
1-Cup Jalapeno Jack Cheese
2-Tbsp. Sriracha Sauce
2-Tbsp Italian Seasonings
by Angel Middleton
I love coming up with new recipes for cooking venison as well as, showing our friends and family, who may not hunt, just how we harvest the food at our ranch and bring it to the table. I think it’s so important to utlize what we have worked hard for all year so that we may enjoy it over dinner with family and friends. Now my family tends to get bored of the same ole’ venison recipes. So I like to mix things up a bit. For this recipe that I came up with I took something at the store that always had me scratching my head over what someone would use it for. I’m glad I did. It turned out great and I’m happy to share that with you.
I always see these jumbo shells at the store and I’ve often wondered who eats those ginormous things and what would anyone do with them? Right? So I decided I’m going to do something with these shells. I took one of my tortellini recipes and instead used the jumbo shells. I finished it off with a combination of three cheeses as well…you know, to mix things up. It’s really simple. It only took me 45 minutes from start to finish. I hope you enjoy this as much as my family did. It turned out to be a delicious venison cheesetastic dish.
Brown the 2 lbs of ground venison pan sausage. Once the pan sausage is fully cooked add the spinach, salt and pepper. Cook till spinach wilts. Then, stir in vodka cream sauce, Italian seasonings and sriracha sauce.
Let cool. Turn off burner and let the mixture cool down. While you’re letting this cool is a good time to cook the shells. Bring a pot of salted water to a boil. Drop in shells and cook till al dente. Drain and let shells cool. Now, go back to your cooled venison sauce and stir in the two Ricatta Cheese containers. Grab a 9 X 13 inch baking pan (or similar) and coat with olive oil or non stick spray. Preheat your oven to 375 degrees. Start stuffing your shells with the sauce mixture and lay them in your pan. You can stack them on top of one another to. When you have them all stuffed start sprinkling your cheeses all over the top. Feel free to add more. Bake in oven for 20 minutes.
I served this dish with a ceasar salad and garlic bread. This dish goes really well with a Pinot Noir. My family absolutely loved it and wants me to make it again like right now. Haha. I will no longer look at these jumbo shells and wonder what do people do with these. In fact, I’m working on another dish that includes these shells right now. I enjoy bringing our hunt to the table and sharing with friends and family. I hope you and your family enjoy as well.
https://i0.wp.com/www.deergeartv.com/wp-content/uploads/2017/08/shells-e1503602958819.png?fit=750%2C450&ssl=1450750Deer Gear TVhttps://www.deergeartv.com/wp-content/uploads/2017/08/CebelasDeerGearTV_logo.pngDeer Gear TV2017-08-24 19:10:382022-08-29 15:08:36Venison Stuffed Jumbo Shells in a Vodka Cream Sauce
salt and pepper for dusting inside of tomatoes before stuffing.
By: Angel Middleton
Looking for more ways to cook your venison? I’ve paired my 2 favorite things together and created this wonderful dish using the Bradley Smart Smoker and venison. It’s super easy. Just follow my step-by-step instructions, kick back with your favorite elixir, and enjoy.
I smoke my stuffed tomatoes at 280 degrees for about one hour with apple flavored bisquettes from Bradley Smoker. While my smoker is heating up, I brown my whitetail pan sausage with the minced garlic and tbsp. olive oil.
While venison is browning, cut a 2″ wide circle on the tops of tomatoes and core out the insides. I never waste the tomato guts! I use them as fertilizer for my garden or I feed my neighborhood deer. I like to pay homage for their sacrifice. Now, Dust the cored insides of tomatoes with salt and pepper. Once venison is browned, pour into a bowl and add panko, basil, fontina and parmesan and mix together.
Once mixed all together, start stuffing your tomatoes and place them on a Bradley Smoker rack. I also use the Bradley Smoker Magic Mats to prevent my food from sticking.
By the time I’m done stuffing my tomatoes, my Bradley Smoker is ready to go. At 280 degrees I will cook my stuffed tomatoes for about 1 hour.
I like to peek in on mine midway just to see how they are doing. They are looking pretty delicious.
Once the tomatoes are done, plate, and enjoy. I hope you enjoy this recipe as much as my family did.
For more information about the Bradley Smoker go to
1 Hidden Valley Ranch seasoning packet (Ranch Dip)
1 16oz container organic beef stock
1 16oz Rotel diced tomatos (Hot or Regular)
2 Tbsp Sriracha sauce
1 Tbsp Cajun seasonings
2 cups water
Sweat the onions and bell peppers for 5 minutes on medium (I use an 8 quart pot). Add whitetail burger grind and pan sausage. Once meat is browned add in all other ingredients and bring to boil. Remove from heat and let simmer for 30 minutes. Serve with cheddar cheese, sour cream, cilantro or whatever your heart desires. This freezes nicely if you want to reheat a meal for deer camp. Enjoy.
Venison Kabobs! Learn how to make a great meal out of Venison and veggies. It’s super easy and very tasty.
The Bradley Smart Smoker® is our newest automatic electric smoker, which is the result of years of advancement and testing on existing smokers. It features innovative iSmoke® Technology, enabling you to connect to and control the smoker from Bluetooth-enabled smartphones in real-time. Another improvement is its larger capacity smokehouse, with room for 10 racks of food. Two removable, color-coded temperature probes allow you measure heat in different areas of the smokehouse simultaneously, for advanced monitoring. It comes with 4 adjustable feet, 2 optional wheels and a recipe booklet.
Works with the Bradley iSmoke® app, available for iPhone or Android smartphones.
1. Mix the venison, parsley, garlic and Parmesan in a big bowl
2. Add in the eggs and salt and pepper and mix until it is one equally mixed substance
3. Add the water and bread crumbs to the mix and keep mixing it until it is an equally mixed substance
4. Roll the meatballs and place them on a smoker rack (if you have the Bradley Magic Mats; they are perfect when smoking meatballs)
5. Preheat your smoker to 250F using Cherry Bradley Bisquettes
6. Smoke for about 1 – 2 hours
7. Serve with marinara sauce and cheese
I love coming up with new recipes for cooking venison. I usually get inspired by trips we take. This recipe came to me on our recent trip to Virginia. Wade and I stayed at a wonderful, old, historic hotel…The Homestead. Now, I always cook with venison in our kitchen, but this recipe is just a little different. There are no noodles involved. It’s pure protein, so it won’t slow you down, but gives you the energy you need.
I usually cook my meatballs the old traditional way served with noodles. You can serve with noodles if you like, but for us this is an appetizer. While we were staying at the Homestead in Virginia we stopped at their local pub for a place to relax. We had a dinner we had to attend that night so we didn’t want anything too heavy. We ordered the meatballs. They were ok, but I told Wade, “I have an idea.” I told him these would be so much better, 1, using venison, and, 2, smoking them in our Bradley Smoker.
As soon as we got back from our trip I went to cooking. I love to experiment with our kids. They loved them right away. The venison smoked meatballs have become a necessity at our ranch. It’s now a great appetizer our hunters look forward to. It doesn’t put them to sleep yet gives them the energy they need to be successful in the field. These are also wonderful paired with your favorite pasta, too. Hope you enjoy 🙂
1-pound ground venison
¼ cup taco seasonings
½ cup water
10 corn tortillas
Peanut oil (about 2 inches in round pan to lightly fry)
1 cup diced tomatoes
1 cup Mexican cheese mix
1 cup guacamole
1 cup salsa
1 cup lettuce
First, brown ground venison. Sprinkle on taco seasonings. Add ½ cup of water so meat isn’t too dry. Heat peanut oil to 350 degrees. Drop in one corn tortilla at a time and fry for about 1-2 minutes. You don’t want to fry it too long or you won’t be able to fold it. Finally, add your taco toppings and enjoy. I like to serve homemade Spanish rice and refried beans with our dinner.
Another hunter-approved deer camp snack….or anywhere!
1 can of jalapeno flavored cream cheese
1 package of hickory smoked bacon
1 jar of sliced jalapenos
10 cubed pieces of backstrap
Take a cubed piece of backstrap and a dollop of jalapeno flavored cream cheese and spread on backstrap. Smoosh a sliced jalapeno into the cream cheese and wrap with bacon and secure it all using a toothpick. Then I use the Bradley Smoker Hickory Flavored Wood Bisquettes and smoke my venison at 220 degrees for about an hour – depending on how cooked you like your bacon.
This makes for a great appetizer for tailgating, deer camp, and afternoon BBQs at the house. Enjoy!