Jennifer Danella
Steps
- In a large bowl combine ground venison, pork, cream cheese, shredded cheese, jalapenos, and a tablespoon of barbeque seasoning. Mix well then stuff mixture into manicotti shells.
- Wrap stuffed manicotti shells with bacon then set onto a wire rack. You can wrap with a whole slice or do a half a slice. Place onto a baking sheet and cover with plastic wrap. Set into refrigerator for 2-4 hours to soften.
- When you’re ready to cook, preheat your pellet grill to 275°F.
- Remove plastic wrap and dust shotgun shells with barbeque seasoning on top.
- Place wire rack onto the smoker and smoke for 1-1 ½ hours, then turn the heat up to 350°F. Brush the shells with barbeque sauce. Once the grill comes up to temperature and the bacon fat has mostly rendered and is starting to crisp, you can also gently roll the shells and paint the other side if desired.
- Cook until the bacon is desired crispness and make sure the internal temperature of the meat reaches at least 160°F.
Ingredients:
- 1lb. Ground Venison
- ½ lb. Ground Pork
- 1 (8oz. package) Cream cheese – softened
- 1 Cup Monterey jack cheese – shredded
- 2 TBSP Jalapenos – diced
- 2 TBSP BBQ seasoning – divided
- 1 lb. Thinly sliced bacon
- 1 Box Manicotti shells- uncooked
- ½ Cup Barbeque sauce
- Bear Mountain Butcher's Blend BBQ Pellets – Bear Mountain BBQ
watch recipe video