1. Sauté the diced onion and bell peppers in a little oil until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
2. Add the ground venison, Worcestershire sauce, smoked paprika, salt, and pepper. Cook until browned, then remove from heat.
3. Stir in the cream cheese, provolone, and mozzarella until the mixture is creamy and well combined. Let cool slightly.
4. Fill the uncooked manicotti shells with the venison mixture (a piping bag works best). Wrap each shell tightly with a slice of bacon.
5. Refrigerate the wrapped shells for 4 hours or overnight to allow the pasta to soften.
6. Preheat your pellet grill to 250°F using Bear Mountain Wild Game BBQ Pellets.
7. Smoke the shotgun shells for 1½–2 hours, until the bacon is rendered and the pasta is tender.
8. Increase the grill temperature to 375°F and cook an additional 5–10 minutes to crisp the bacon.
9. While the shells finish, combine the cheese sauce ingredients in a saucepan over low heat, stirring until smooth and pourable.
10. Drizzle the warm cheese sauce over the shotgun shells or serve it on the side for dipping. Serve hot and enjoy.

*Wild Game Tip:*
Because venison is naturally lean, it can dry out during longer cooks. Mixing in cream cheese and mozzarella helps add moisture and bind the filling, keeping the meat juicy inside the pasta shell. If using venison steak instead of ground meat, finely chop it and give it a quick sear before mixing with the cheese blend for the best texture.