Venison Stuffed Peppers

Delicious multicolored bell peppers stuffed with ground venison or any leftover venison roast or steak.

Preheat oven to 350 degrees fahrenheit.

Melt butter in a large saucepan.

Add minced garlic and chopped onions and saute for 5 minutes on medium heat.

Add ground venison and cook until all meat is browned.

Add mushrooms , sage , salt and pepper.

Cook until mushrooms are reduced.

Rinse bell peppers.

Cut off tops of bell peppers and set aside.

Clean out the core and seeds of the bell pepper and throw away.

Stuff peppers with meat mixture and put the pepper top back on.

Place all four peppers in a baking dish standing up.

Bake in the oven for 45 minutes.

Serve by itself for a lunch or with a pilaf for a larger meal.

ground venison, butter, garlic cloves, red onion, portabella mushroom, sage, fresh ground black pepper, sea salt, bell peppers