- 4 large tomatoes
- 1/2 lb ground whitetail pan sausage
- 1 tbsp. olive oil
- 1/4 tsp. minced garlic
- 1/4 tsp. chopped basil
- 3/4 c. panko crumbs
- 3/4 c. Fontina cheese (diced)
- 1/4 c. parmesan cheese
- salt and pepper for dusting inside of tomatoes before stuffing.
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