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


  • 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


  • 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)


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