Archive for February 2015

Venison Stuffed Green Peppers

Ingredients:

4 or 5 green peppers
½ to ¾ pound of ground venison
1 medium onion
1 Tbsp minced garlic
½ teaspoon salt
½ teaspoon black pepper
½ cup rice
1 tablespoon Worcestershire sauce
1 cup shredded mozzarella cheese
1 can sloppy joe sauce (26½ ounces)
1 can diced tomatoes (14½ ounces)
1 can mushrooms (4 ounces)

Directions:

Cut the top off of the green peppers and clean out the seeds inside, set aside. Mix venison, onion, garlic, salt, pepper, rice, Worcestershire sauce, and ½ cup of mozzarella cheese. Add ½ can of sloppy joe sauce and ½ can of diced tomatoes to venison and mix. Fill the green peppers with the mixture and place green peppers in the crockpot. Mix together the remaining sloppy joe sauce, diced tomatoes and mushrooms and pour over the peppers in the crockpot. Cook the peppers on low for 6 to 8 hours or on high for 4 to 5 hours. Once the peppers are ready to serve, drizzle with the remainder of the mozzarella cheese.

Baked Italian Walleye

Ingredients:

olive oil
walleye fillets
diced tomatoes
parsley
basil
Italian seasonings
garlic
parsley salt
salt and pepper (to taste)
grated cheese

Directions:

Coat the bottom of a baking pan with olive oil; create one layer of fillets on the bottom of the pan. Into a mixing bowl, combine tomatoes, parsley, basil, Italian seasonings, garlic, parsley salt, and salt and pepper. Pour mixture on top of the fillets in pan. Bake fish at 350ºF for 15 minutes uncovered. Remove pan from oven and top fish with grated cheese. Place back into the oven for 5-8 minutes, allowing the cheese to melt and the fish to finish cooking. However, do not let the fish overcook; when it pulls apart easily with a fork, it is done.