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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This is a great way to use up that ground venison. I love serving this at parties, especially around the holidays. Even those that don't like venison like this! Ingredients:
4 bacon slices, chopped |
1 tbls. extra virgin olive oil |
1 large onion, finely chopped |
1 large garlic clove, finely chopped |
1/2 tbls rosemary, chopped |
1 tbl. thyme, chopped |
1-1/2 pounds ground venison |
1 green bell pepper, cut into small dice |
1/2 cup cherry tomatoes, quartered |
1 tbls. flour |
1/4 cup chicken stock |
salt and fresh ground pepper |
3/4 cup asiago cheese, grated and divided |
3/4 cup provolone cheese, grated and divided |
2 canisters refrigerated biscuits (i recommend grands) |
2 mini muffin tins |
Directions:
1. Preheat a large, nonstick skillet over med. heat. Add the bacon and cook till golden brown. Remove to a platter using a slotted spoon and reserve, leaving the fat drippings in the skillet.
2. Preheat another skillet over med heat with the olive oil. Add the onion and garlic to the skillet and cook until soft and caramel in color about 10 minutes. Season with rosemary, thyme, salt and freshly ground pepper.
3. While the onions are caramelizing, add the ground venison to the skillet the bacon was cooked in and cook until brown over med-high heat. If you need to add more fat to the pan, add some olive oil. While the meat is browning break it up into small very small pieces. After the meat is browned, season with salt and freshly ground black pepper. Next, place the meat on the same platter as the bacon and set aside.
4. Once the onion and garlic are nice and caramel in color, add the pepper, tomatoes, salt and ground pepper. Cook until the peppers are soft about 5 minutes.
5. After the onion, pepper and tomato mixture has softened, add in the reserved bacon and venison. Sprinkle the mixture with flour then add the stock. Let the mixture cook for about 3 minutes to thicken up the gravy a bit. Remove from heat and fold in 1/4 cup of Asiago cheese and 1/4 cup provolone.
6. Remove the biscuits from the canister and slice each of them down the middle, making each into 2 biscuits. Repeat this using all of the biscuits, you should have 32 in all.
7. Line the muffin tins with 1 biscuit per muffin cup so it makes a little bowl then fill them with about 2 tablespoons of filling. Sprinkle the remaining asiago and provolone cheese on top of each popover. Bake at 350 degrees for 20-25 minutes until puffed and golden brown.
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