Venison and Cheese Stuffed Avocados with Bacon
Editor-in-Chief at Harvesting Nature
Justin (Choctaw) is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.
Latest posts by Justin Townsend (see all)
- Lifting the Ban on Sunday Hunting - January 14, 2021
- Hunting and Fishing on Military Installations - December 29, 2020
- Classic Venison Egg Roll - December 28, 2020
Recipe contributed by Editor-in-Chief J. Townsend.
I am normally completely against mixing bacon with wild game because I feel that the strong flavor of the bacon over powers the natural flavor of the wild game. This recipe is one exception. In the recipe’s most basic form, it is just fun, delicious, and so easy to prepare. Perfect for that summer BBQ!
Ingredients:
1 lbs ground venison
3 cups shredded monterey jack cheese
12 avocados, halved and pits removed
1 lbs of bacon, strips cut into thirds
2 tsp garlic powder
2 tsp of ground black pepper
1 tablespoon of Cajun seasoning
1 tsp of salt
Preparation:
- Preheat oven to 400 degrees
- Bring a medium skillet to medium high heat
- Add ground venison, garlic powder, Cajun seasoning, black pepper, and salt
- Cooked until meat is browned
- Arrange avocados on a baking sheet
- Scoop ground meat into the avocados
- Top with cheese and then bacon
- Place in oven and cook for 15 minutes
- Turn on for broiler and cook for 5 minutes or until bacon is crispy
