VENISON MANICOTTI
Venison with a hint of Italy
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 |
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.91, Ronald D. Binning, Texarkana, TX |
Prep Time:
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1 Hour |
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Ingredients |
Utensils |
| 8 ounces ground venison |
Sauce Pan |
| 8 ounces mild
Italian sausage |
Strainer |
| 14 manicotti noodles |
13 X 9" baking
pan |
| 8 saltine crackers |
Mixing spoon |
| 1 1/2 cups rice,
cooked |
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| Sage |
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| Oregano |
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| Garlic powder |
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| 8 ounces shredded
mozzarella cheese |
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| 4 eggs |
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| 1/4 cup Parmesan
cheese |
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| Salt and pepper |
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| 14 ounce jar
spaghetti sauce |
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Directions
Boil noodles for 8 minutes and drain
Brown venison and sausage and remove from heat
Crush crackers and season with pinch of sage, oregano and garlic powder
Mix 4 ounces mozzarella cheese, eggs, cracker mixture, Parmesan cheese,
salt and pepper and about half the spaghetti sauce
Mix well
Pour just enough of remaining sauce into 13 x 9- inch baking pan to line
bottom
Using a small spoon, fill noodles well with meat mixture
Place noodles in pan and pour the last of the spaghetti sauce over the
filled noodles, spreading sauce evenly with spoon
Top with remaining mozzarella and, if desired, more Parmesan cheese
Cover with foil and bake at 350°F for 45 minutes
Serve with garlic toast |
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