Shredded Venison and Cheese Manicotti
This is a favorite way to use braised, shredded meat from venison neck and shoulder roasts. You can also substitute browned ground meat. And if you want to save a few calories, use skim ricotta. This keeps very well as leftovers too.
Shredded Venison and Cheese Manicotti
Ingredients
- 4 tablespoons olive oil
- 1 medium onion coarsely chopped
- 4 garlic cloves minced
- 1 pound cooked shredded venison meat
- salt and pepper
- 1 15 ounce container whole-milk ricotta
- 3 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
- 3 cups marinara sauce
- 14 8 ounce package manicotti
Instructions
- Heat 1 tablespoon oil in a skillet over medium heat. Add onion and garlic and cook for 3- 4 minutes. Transfer to a large bowl and combine with venison. Season with salt and pepper.
- In another bowl, combine ricotta and half of the mozzarella and Parmesan cheeses. Add Italian seasoning. Combine cheese mixture with meat mixture and stir to blend.
- Cook manicotti in a large pot of boiling salted water for 4-6 minutes. Lightly coat a baking sheet with 1 tablespoon oil. When cooked, use a slotted spoon to transfer manicotti to the oiled baking sheet and allow to cool.
- Coat a 13 X 9 X 2 inch baking dish with remaining 2 tablespoons oil. Spread half of the marinara sauce over the bottom of the pan. Spoon meat and cheese mixture into cooled manicotti tubes and arrange in a single layer in the dish. Spoon remaining sauce over and top with remaining cheeses.
- Bake, uncovered, in a preheated 350 degree oven until heated throughout and bubbly, about 30 minutes. Let stand for 5 minutes before serving (this allows mixture to set up)