This Venison Stuffed Collard Greens recipe will be your new favorite.
With the calendar officially saying that spring has sprung, fresh vegetables are going to start popping up in grocery stores and farmers markets all across the country. What better way to usher in warm weather and the changing of the seasons than a recipe that includes a few ingredients that we have missed since the weather turned cold last fall?
The stews and roasts of winter can take a back seat until we need them again this fall, but for now, it’s time for vegetables.
This recipe uses collard greens as a wrap to encase ground venison mixed with other chopped vegetables to create a stuffed roll. A tomato sauce then covers the top to create a dish that is as good cold as when it comes right out of the oven.
Venison Stuffed Collard Greens
- Fresh Collard Greens
- 1 lb Ground Venison
- Fresh Oregano
- Black Olives
- Bread Crumbs
- Salt and Pepper
- Ricotta Cheese
To get this recipe started, make sure you thoroughly thaw the ground venison. At the same time, separate out the best looking leafy collard greens you can find and set them aside. Bring a larger pan or pot of water and a bit of salt to a boil. Place the greens in the boiling water for a few minutes until they soften up and become flexible.
Blanching collard greens
Once the greens are soft, remove them from the pot and rinse them off in cold water. Dice up your favorite vegetables as small as you can and place them in a mixing bowl with the ground venison, chopped oregano, pepper, and bread crumbs. For this recipe, I used red onions, white mushrooms, and black olives. Diced peppers, jalapenos, or whatever else you like would work just as easily. Use your hands and mix everything together well.
Ground venison mixed with vegetables
Next, place a single collard green on a cutting board and spread it out so it is flat. Place a large spoonful of the ground venison mixture in the middle with a dollop of ricotta cheese on top. Then, just roll it up and place it in a greased baking dish. Bake in the oven for about 25 minutes at 325.
Wrapped up venison inside the greens
For the Tomato Sauce:
(You can skip this step and just use a jar of spaghetti sauce if you like but the fresh basil really adds to the overall flavor of the dish; it’s like springtime in a leafy green)
- Garlic Cloves
- 1 can of crushed tomatoes
- 1 can of diced tomatoes
- Fresh basil
This sauce comes together pretty quickly. Simply heat a few tablespoons of olive oil in a pan and add a few cloves of finely diced garlic. Cook in the oil until the garlic really starts to smell strong.
Then, add in both types of tomatoes. Bring this to a simmer for about 15 minutes to allow the water to evaporate out and thicken the sauce. Finally, add about 1 cup of fresh diced basil and a few teaspoons of sugar. Remove from the heat and set aside to spoon on top of the stuffed greens.
Simmering tomato sauce
All that is left to do is to put the stuffed greens on a plate and spoon on as much sauce as you like. We topped ours with grated parmesan cheese.
If you would like to see more of my recipes, follow me on twitter at @bradsmith319 or by checking out my blog at www.streamtopond.com. Enjoy!