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Venison-Stuffed Poblanos

12 Poblano peppers
3 potatoes cut into 1-inch cubes
1 onion, chopped
1-2 cloves garlic, minced
1-2 Tbsp. milk
1-2 Tbsp. olive oil
1 small package goat cheese (plain)
1/2 lb. ground venison
1/2 lb. ground spicy sausage
Bread crumbs (fine)
Salt/pepper/seasonings to taste
Shredded cheese (optional)
Salsa or Mole sauce (optional)


Roast peppers until skins are charred evenly. Place peppers into a bowl and cover with plastic wrap, let cool. Cook potatoes in water until tender, drain, and set aside. Sauté onions and garlic, adding salt and pepper. Combine onions, garlic, and potatoes together with olive oil and milk. Mash the potatoes; add goat cheese to the potato mixture until creamy. Cook venison and sausage together, adding herbs and spices to taste. Drain ground meat if necessary, then combine with potato mixture.Remove peppers from bowl, and peel skin. Cut or tear an opening in pepper to remove seeds and core (leave stem intact if possible). Stuff potato/meat mixture into peppers. Roll pepper in bread crumbs and place on greased baking sheet.Bake at 375 degrees for approximately 20 minutes or until potato mixture swells slightly and bread crumb coating is browned. Shredded cheese can be added to the top of the peppers (optional), sprinkle cheese on and broil for 1-2 minutes. Best served with a salsa or Mole sauce.

 


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