Venison Stuffed Eggplant2015-09-02
- Servings: 4 Servings
- Prep Time: 20m
- Cook Time: 50m
- Ready In: 1:50 h
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Our Venison Stuffed Eggplant dish is delicious! This recipe is perfect for those of you who are wondering what to do with all the ground deer meat you have in the freezer!
We chose to use 2 small Rosa Bianca eggplants in addition to a regular eggplant as they make a better bowl than traditional varieties of eggplant (see pictures). Both produce an excellent and well balanced main course or side dish. We used a four cheese Mexican blend, however feel free to substitute this with Romano, mozzarella, or other type of cheese.
- 1 lb. Ground Deer Meat
- 2 Eggplants
- 1 Medium Onion, Diced
- 4 Cloves Garlic, Minced
- 1/4 cup Fresh Basil, Chopped
- 1-1/2 Cups Grated Cheese
- 1/4 Cup Bread Crumbs
- 1 Bell Pepper, Chopped
- 5 Tablespoons of Extra-Virgin Olive Oil
- 1 Can Diced Tomatoes
Preheat oven to 350 Degrees F
Slice your eggplants in half and scoop out the center meat, leaving enough inside to hold it in shape while it bakes. Boil the scooped out eggplant meat for approximately 10 minutes, until very soft.
At the same time you can begin browning your ground deer meat in a sauté pan in 5 tbsp. olive oil. Season with salt and pepper if desired. Once the venison is thoroughly browned, add your chopped onion, bell pepper, and minced garlic. Cook until slightly tender. Drain any unwanted liquid from your sauté pan.
Combine your cooked eggplant, cooked deer meat and vegetables, herbs, 1 cup of cheese, and bread crumbs in a mixing bowl, stirring evenly.
Fill the scooped out eggplant halves with your mixture, dividing it evenly.
Top with diced tomatoes and the remaining cheese. Place in an oiled baking dish and bake at 350 for 50 minutes.
Let cool briefly and serve.