Venison Stuffed Patty Pan |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 2 |
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A friend suggested stuffing patty pan squash similar to a green pepper, I thought it sounded pretty good. Here's what I came up with. Ingredients:
2 pattypan squash |
1/3 cup rice (uncooked) |
1/2 lb ground venison |
1/4 cup yellow bell pepper |
1/4 cup orange bell pepper |
1/4 cup onion |
salt |
pepper |
tony chachere's seasoning |
Directions:
1. cut the stem off of the patty pan squash and place upside down in 1/2 of water in a casserole dish. Cook for 1/2 hour in a 350 degree oven (till slightly tender but not soft).
2. While the squash is baking, cook 1/3 cup of rice.
3. brown ground venison adding seasonings to taste.
4. add bell peppers and onion to venison and sautee about 4 minutes.
5. Remove squash from the oven, scoop out the meaty part of the squash discarding the seeds.
6. Combine the rice, venison, peppers, onions and squash. Add 2/3 cup water and simmer till reduced and the squash is tender, about 10 minutes.
7. Fill Patty Pan with mixture, top with shredded cheese and bake for 15 minutes in a 400 degree oven.
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