Venison and Pork Stuffed Peppers

Venison and Pork Stuffed Peppers

Ingredients:
6 bell peppers, whatever color you prefer
4 slices bacon, chopped
1/2 pound free-range, organic ground pork
1/2 pound ground venison
2 stalks celery, diced
1 small onion, chopped
4 cloves garlic, minced
5 green onions, chopped
1 small bunch fresh parsley, finely chopped
2 large, cage free, organic eggs, beaten
Freshly ground black pepper, to taste

Directions:
Preheat oven to 350 degrees.
Cut off the tops of the peppers and remove the seeds and membrane with a
pairing knife. Chop the tops and set aside.
Bring a large pot of water to a boil and turn off the heat. Add the peppers and
soak for about 5 minutes, no longer.
Heat a large skillet over medium heat and add the bacon. Cook until crispy and
remove from the pan. Add the pork and venison and cook until browned, about 10
minutes. Add the onions, celery, garlic and reserved chopped peppers. Cook for
another 10 minutes and add the green onions and parsley. Transfer mixture to a
pan and allow to cool and mix in the eggs. Season with freshly ground black
pepper to taste.
Stuff the peppers with the mixture, pressing the meat down into the peppers to
assure you have none left over.
Bake in a casserole dish until the tops are browned, about 30 minutes.
Serve immediately.
Roast Loin of Venison
Serves 8
If you enjoy the unique flavor of venison, you’ll love this simple roast that
doesn’t have any competing ingredients. Serve with any vegetable of your choice
for a complete meal.