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Venison Baked Stuffed Tomatoes

Healthy ground venison and garden fresh tomatoes - a perfect pair!

4 servings

Venison Baked Stuffed Tomatoes


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


  • 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!

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