This paleo-friendly Venison Stuffed Avocado Recipe is loaded with ground venison, cheese and lots of flavor. (Jeff Phillips photo)
July 26, 2022
By Jeff Phillips
Serves: 1 (as a meal), 4 (as an appetizer)Total time: 20 minutes Diet: Paleo-friendly, depending on ingredients used
This venison recipe is one of my favorites to prepare and eat, second only to any recipe that involves venison tenderloin. The combination of ground meat, avocado and cheese creates a unique balance of different flavors and textures; it’s one of the best and most popular venison recipes in my collection.
Ingredients:
1 large ripe avocado (Gwen and Hass are great options) 1 pound ground venison, or 50/50 split venison breakfast sausage and ground beef 1 package McCormick Original Taco Seasoning ¼ cup shredded Colby-Jack or taco/Mexican-blend cheese Your favorite queso Garlic salt Salt Black pepper Olive or avocado oil
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Optional Ingredients:
More cheese, please! If you want your venison-stuffed avocado extra cheesy, top it off with some Velveeta Queso Blanco or Tostitos Dip. (Jeff Phillips photo)
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Directions:
Cook ground venison (or 50/50 split of venison breakfast sausage and ground beef). Season ground meat per directions of McCormick Original Taco Seasoning. If using venison breakfast sausage, I would suggest not using the whole package of taco seasoning. Start with a ¼ package, do a taste test and add more as needed. Preheat oven to 350 degrees F. Line a small oven-safe pan with aluminum foil, lightly coat foil with olive or avocado oil. Slice in half 1 large ripe Gwen or Hass avocado. Remove seed pit and skin. Using a sharp knife, carefully halve the avocado lengthwise. (Jeff Phillips photo) Place both avocado halves in oven-safe pan, cut side up. Season avocado halves with garlic salt (lightly), and salt and pepper to taste. Lightly season the avocado halves with garlic salt, salt, and black pepper. (Jeff Phillips photo) Spoon on ½ pound of cooked, seasoned ground venison on each avocado half. Freeze the remaining ½ pound of venison or use it on more avocados. Load up the avocado with a generous serving of cooked ground venison. (Jeff Phillips photo) Pour your favorite queso over the top of ground venison and avocados. Usually ½ to ¾ of a cup is about right, depending on how much you like queso. Evenly spread 1/4 cup of shredded cheese over the queso. If you like a lot of cheese, add more. At this point, the venison stuffed avocados are ready for the oven. Place pan with avocado halves in the preheated oven for 10 to 15 minutes. The purpose of putting them in the oven is to warm up all of the ingredients and melt the shredded cheese. Remove from oven and serve immediately! Once the cheese has melted, your venison-stuffed avocado is ready to eat. (Jeff Phillips photo) Serving Tips:
Your typical rice and beans pair up nicely with these venison stuffed avocados, if serving as a meal. Sprinkle on a few crispy jalapenos to add a little heat and crunch. Add a side of fresh pico de gallo; it works well as a substitute for salsa. Add a tablespoon of sour cream on the side, if you must. Include restaurant-style corn chips – and a knife to cut with – if serving as an appetizer.
