Smoked Venison Stuffed Tomatoes Recipe with Bradley Smoker

  • 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.

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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.
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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.
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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.
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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.
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I like to peek in on mine midway just to see how they are doing. They are looking pretty delicious.
smoking tomatos
Once the tomatoes are done, plate, and enjoy. I hope you enjoy this recipe as much as my family did. 
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For more information about the Bradley Smoker go to

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