Venison Sausage stuffed zucchini

[CouesWhitetail]

Well, I have posted this meal before, but I can't help posting again. It's so good!

 

Whenever someone gives us some zucchini, this is what I make!

 

This time I did a couple things different, but it's pretty similar to the last few times. Since it's so dang hot I grilled the zucchini instead of baking in oven.

 

Slice zucchini in half, scoop out seeds to make room for stuffing and place on aluminum foil on grill. Bake on grill at at 350 to 400 degrees until tender (usually 45 mins to an hour depending on size of zucchini and heat of grill). I fry up the sausage and veggies while the zucchini is cooking.

 

I use homemade Coues buck Italian fennel sausage and fry it with some peppers, onions and spinach. When zucchini is done, I fill them with the sausage and veggie mix. Then top with grated cheese of whatever type you like. Normally I use Monterrey Jack and top with parmesan to brown in oven. But this time we just shredded some cheddar cheese we had. Yummy and healthy!

[muledeerarea33?]

Awesome recipe!! I do almost the same except I add portabella mushrooms, rocata cheese, and homeade grapa in my stuffing. Yours looks amazing!!

[Coues assassin]

Great recipe I am gonna try my hand at it some time this week, we have zucchini growing like crazy in the garden! I will post pictures (won't look as good)

[Snapshot]

That looks amazing. I am going to try it sometime.

[6ANut]

Looks great, thanks Amanda for sharing.

[CouesWhitetail]

I got the sausage recipe from azslim, who got it from a sausage recipe book I believe.

 

I double the amount of fennel the recipe calls for because I like it in this sausage, but do it however tastes good to you. If you don't like fennel, just skip it and add more of the other spices. And I tend to add more oregano and garlic than the recipe calls for. You can use garlic powder if you don't have garlic cloves. And I don't use the fat called for, but use about 2 pounds pork butt (the fat comes from the marbling in the meat, not the big fatty end on the pork butt/shoulder) mixed with 2 pounds venison.

 

 

Italian Sweet Fennel - is real good in spaghetti sauce. Good with deer, elk, and javelina.

3 lbs pork butt
3/4 lb pork fat
1/2 cup dry red wine
4 cloves garlic minced
2 tblspns fennel seeds
1 tblspn freshly ground black pepper
4 tspns kosher salt
1 tspn dried oregano
1/8 tspn gound allspice

grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything.

[tjhunt2]

I had a breakfast burrito here at work around 10am and didn't bring a lunch thinking I might go out and buy something. I decided I could make it thru the end of my shift untill I looked at this awesome looking zucchini stuffed with venison sausage. I now have the shakes and going thru withdraws. My mouth is watering and my stomach hates me. My relief better get here before I'm foaming at the mouth. Thanks Amanda for putting me thru all this.

 

TJ

[CouesWhitetail]

Sorry TJ!!! But Paul says if you weren't checking coueswhitetail at work you would be OK!! LOL!! Hope you get some food soon !

[Chef]

Looks great Amanda.

I couldn't help but admire the nice photos too!

Keep on cookin'!

[MULEPACKHUNTER]

Great dinner and use of veggies

[Coues assassin]

I finally got around to giving this a try! We used elk instead of deer turned out amazing! Cheese was put on top but I just forgot to take a picture of the final product! Thanks for the idea we will be making it more!

[CouesWhitetail]

I finally got around to giving this a try! We used elk instead of deer turned out amazing! Cheese was put on top but I just forgot to take a picture of the final product! Thanks for the idea we will be making it more!

 

 

Glad you enjoyed it!! Looks great!