Venison Baked Stuffed Tomatoes
Healthy ground venison and garden fresh tomatoes - a perfect pair!
4 servings
Ingredients:
5-6 large ripe tomatoes
1 lb Highland Farm ground venison (elk or bison would work as well!)
1 shallot, diced
1 clove garlic, minced
2 Tbsp Italian seasoning
2 tsp salt
1 pound fresh mozzarella, sliced
2 Tbsp pank breadcrumbs
2 Tbsp fresh basil leaves, chopped
Steps:
Preheat oven to 350 degrees
Remove the tops of the tomatoes and use a spoon to hollow them out to form a bowl. Reserve the pulp for later.
In a large skillet, brown the ground venison along with the diced shallot and minced garlic. Once the meat has browned, add the pulp from the tomatoes, up to 2 cups. Add the Italian seasoning blend and salt, then bring the mixture to a simmer. Cook for 5-7 minutes, then remove the pan from heat.
Spoon the meat mixture into the hollowed out tomatoes, filling almost to the top. Add a slice of fresh mozzarella cheese on each. Sprinkle with breadcrumbs and diceed basil.
Place the tomatoes on a baking dish and cook for 20 - 30 minutes at 350 degrees or until the tomatoes have softened, the cheese is melted and the meat is heated through.
Serve over a bed of rice for a perfect meal!