Venison Stuffed Summer Squash

[savagman]

The hot Arizona sun has me inside more as of late and in my quest to use summer's bounty I came up with this recipe. At Chef's urging I have taken pictures this time. Hope you enjoy and try the recipe.

 

I have a large garden and try to use what is fresh and available rather than dashing off to the grocery store. The only limit to this recipe are your imagination. I used patty pan squash because that is what I currently have an abundance of. In the past I have stuffed zucchini and yellow squash as well. The stuffing is also the product of what I have on hand. My eggplant, basil, tomatoes, and peppers are also doing well so I used them. You could also mix in rice or quinoa but I am trimming down so left it out.

 

 

Wash and cut the tops off of the squash. Mince the good portion of the top and throw away the stem.

 

 

Using a small spoon scoop the seeds out and create a cavity for stuffing. Take care not to go too thin on the bottom or sides. Place them in a glass casserole dish and pour 1/2 cup of water in the bottom. Set aside and preheat the oven to 400 degrees.

 

 

In a large skillet brown your favorite game sausage. I grind my own using LEM seasonings. In this recipe I used hot venison (Italian) sausage.

 

 

While the sausage is getting started chop your veggies. I used several eggplant, tomato, an onion, and a bell pepper. Mince a couple cloves of garlic and chiffonade a healthy bunch of fresh basil.

 

 

Add the veggies to the skillet in order of longest cooking time to least. Onion, minced squash tops, eggplant, peppers, garlic. Don't add the basil yet.

 

 

Saute until veggies are crisp tender. Add the basil and turn off the heat. Add 1/2 cup of your favorite spaghetti sauce. Taste and add salt and pepper if needed.

 

 

Place the squash in the oven for 5-10 minutes. The squash will steam lighly and you are looking for them to be cooked 1/4 of the way. Remove from the oven, drain any remaining water and stuff with the prepared sausage veggie stuffing.

 

 

Top with parmesean cheese.

 

 

Back into 400 degree oven for 5-10 minutes or until toasty brown.

 

 

Enjoy!!!

[Chef]

This looks SO good!

 

Awesome that you have a garden and that tomato made my mouth water!

Nothing like a fresh vine ripened tomato with some kosher salt, yum!

 

Great job on the pics and your recipe sounds delish.

That basil sure grows like wildfire doesn't it?

[CouesWhitetail]

I want to come over for dinner at your place!! What a great garden you have. Thanks for sharing the recipe with us. Looks and sounds awesome.

[tjhunt2]

You did a good job of explaining along with the awesome pictures. I sure could go for some of that about now. I actually think I can smell it thru this computer. Great job!

 

TJ

[tjhunt2]

You did a good job of explaining along with the awesome pictures. I sure could go for some of that about now. I actually think I can smell it thru this computer. Great job!

 

TJ

 

Showed this to the wife tonight and she is going to give it a try. She got some squash from a friends garden and it's a go for sure. Thanks again for sharing.

 

TJ

[Red Rabbit]

I actually think I can smell it thru this computer.

 

If I had a computer like that, I would have gained a few pounds.

The stuffed squash looks quite tasty.

[CouesWhitetail]

My friend gave me some big zucchini and so I am going to make stuffed zucchini tonight...thx for the idea!

[savagman]

Glad everyone enjoyed the pictures and recipe. It is fun to combine the bounty of the hunt with the fruits of our labor. Somehow it tastes better having hunted/gathered/grown it yourself.

 

Amanda and TJ let me know how it turns out!!!

 

Chef - The fresh tomatoes are great! We have been getting nice brandywines and a large handful of assorted cherry tomatoes daily. Used up a bunch along with some basil in a bruschetta last week. Amazing how fast the basil grows. Must be very profitable with the prices they charge in the store.