Wild In The Kitchen: Ground Venison Stuffed Mushrooms

Ground Venison Stuffed Mushrooms

Most Georgia deer hunters have an ample supply of ground venison on hand. This is tasty way to utilize just a small portion of that ground venison, and it makes a great appetizer or snack.

16 large portabella mushrooms

3 tablespoons butter

3 tablespoons red bell pepper

2 garlic cloves minced

1/4 cups ground venison

1 tablespoon Italian seasoning

1 1/4 cup breadcrumbs

pinch red pepper flakes

1/2 cup shredded mozzarella

salt and pepper to taste

Remove stems from mushrooms, and scoop out dark brown gills with a teaspoon while keeping the mushroom cap intact. Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add pepper and garlic, and saute for two to three minutes. Add venison and Italian seasoning, and saute until just cooked. Cool mixture. In a medium bowl, combine cooled venison mixture with breadcrumbs, pepper flakes and cheese. Mix well, and season to taste with salt and pepper. Divide mixture evenly into four parts. Each portion should stuff four mushrooms caps. Spoon mixture into caps, and place on a lightly greased baking pan. Place in the preheated oven for 6 to 7 minutes or until cheese is melted.