Venison stuffed red capsicums
Want to impress friends? Try these delicious stuffed capsicums served with a salad.
4 red capsicums
500g New Zealand farm-raised venison mince
1 carrot, grated
1 stalk celery, finely diced
1 egg, beaten
freshly ground pepper, to taste
2 Tbsp chopped parsley
Preheat oven to 180°C.
Slice tops off the capsicums and remove seeds.
Mix venison mince, carrot, celery, egg, salt and pepper together.
Spoon in and press the venison mixture firmly into the capsicums.
Place on a baking tray and bake in preheated oven for 20-30 minutes or until the venison juices run clear when pierced with a knife.
Remove from the oven, sprinkle with parsley and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.3g|