Recipe: Venison Sweet Italian Sausage-Stuffed Shells

Got Some Venison In The Freezer? Use It To Make These Delicious Sweet Italian Sausage-Stuffed Shells!

Ingredients

• 1 pound sweet Italian venison sausage
• 2½ cups pork panko divided
• 1 cup shredded mozzarella
• 1/3 cup fresh minced parsley, plus more for garnishing
• 2 teaspoons salt
• 2 teaspoons pepper
• 4 cloves minced garlic
• 1 (16 oz.) box jumbo stuffed shells, cooked al dente according to package directions and drained
• Vegetable oil, for frying
• 2 eggs
• 1 cup milk
• ¾ cup all-purpose flour
• 2 teaspoons Italian seasoning
• Parmesan, for garnish
• Marinara sauce, for serving

Method

1. To prepare the filling for the shells, place the sausage, ½ cup pork panko, mozzarella, parsley, 1 teaspoon salt, 1 teaspoon pepper, and minced garlic in a large bowl. Using your hands, mix well to thoroughly combine.
2. Form a meatball using about 2 tablespoons of the mixture and stuff one cooked shell. Cover the stuffed shell with another shell to fully cover it. Repeat until all the shells are stuffed.
3. Preheat about 4 inches of oil in a heavy-bottomed saucepan over medium heat.
4. While the oil is preheating, prepare your dredging station. In one shallow bowl, combine the egg and milk. In a second bowl, add the flour. In a third bowl, combine the remaining 2 cups pork panko, 1½ teaspoon salt, 1 teaspoon pepper, and Italian seasonings.
5. Coat the stuffed shells first into the egg/milk mixture, tapping off any excess liquid. Then, coat the shell in the flour, back into the egg/milk mixture, and finally into the pork panko, making sure the shells are thoroughly coated in each step of coating. Repeat until all the stuffed shells are coated.
6. In batches of about three to four shells, gently place the shells into the hot oil — you’ll know it’s ready when you sprinkle a dash of breadcrumbs into the oil and it begins to sizzle immediately. Fry until cooked completely through and golden brown and crispy, 10 to 12 minutes.
7. Transfer the cooked shells to a paper towel-lined plate and repeat until all the shells are fried. Garnish with minced parsley and Parmesan cheese, and serve with your favorite marinara sauce.

You can also freeze these for later and air-fry them if you prefer using less oil. Here’s how:

Freezer: Prepare deep-fried jumbo stuffed shells according to instructions, but stop before frying them. Add coated, stuffed shells to a freezer bag in a single layer. Seal, removing as much air as possible. Store in the freezer up to three months. When ready to fry, remove from the freezer and let defrost at room temperature for about 20 minutes. Fry according to directions.

If you’re big into air-frying, deep-fried jumbo stuffed shells are just as delicious air-fried. Coat your shells with a bit of cooking spray and cook in your air fryer at 375 degrees for 15 to 20 minutes, flipping halfway through.

Venison Sweet Italian Sausage (Mild or Hot)

Ingredients

• 3 pounds ground venison
• 1 pound ground pork butt
• 1 tablespoon basil, dried
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/8 teaspoon oregano, dried
• 1¼ tablespoons parsley, dried
• 1/8 teaspoon thyme, dried
• 1 tablespoon black pepper, freshly cracked
• ¼ teaspoon brown sugar
• ¾ teaspoon fennel seed, ground
• 2 teaspoons paprika
• 2 teaspoons red pepper flakes
• 1 tablespoon salt
• 3 tablespoons red wine vinegar

Method

Send your venison and pork butt through the rough grind and mix well with all the other ingredients. Omit the red pepper flakes if you don’t want the heat. Then, put the entire mixture through the grinder again using the fine grind plate. Vacuum seal and freeze. Enjoy your sweet Italian venison sausage in any of your Italian dishes or soups.

Editor’s Note: This article originally appeared in Carnivore Magazine Issue 8.

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