If you're looking for a paleo-feast to chow down on your wild venison, look no further than these Venison Burger Zucchini Boats.
Perfect for game-meat lovers—and with enough veggies to tempt even the most plant-forward meat eater—these boats are packed with venison, onion, garlic, and spices. They're cleverly served in scooped-out zucchini halves for a creative, and tasty, presentation. Melted cream cheese and cheddar cheese round the flavors out to create a perfect late-summer or early-fall dish.
Scrounge up the last of last year's venison, or start planning your next deer hunt, because you will not want to miss this delicious dish.
Venison Burger Zucchini Boats
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Ingredients
- 3 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground venison
- ½ yellow onion, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup beef broth
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 2 tablespoon dill relish (optional)
- 1 teaspoon worcestershire sauce
- 3 ounces cream cheese
- 1.5 cup shredded cheddar cheese
- Chopped green onions, to garnish
Recipe Directions
- Preheat your oven to 375 degrees F.
- Slice zucchini in half lengthwise, then scoop out all the seeds leaving a ¼ inch rim around the inside. Arrange hollowed out zucchini in a lightly greased baking dish.
- Heat olive oil in a large skillet over medium high heat.
- Add in ground venison and onion and cook until the venison is browned, 5-7 minutes.
- Add in the seasonings then mix until well combined. Add in beef broth, ketchup, mustard, relish, Worcestershire sauce, and cream cheese. Stir well and summer for 5 minutes or until the mixture thickens.
- Top each zucchini boat with the venison filling then top with cheddar cheese.
- Bake for 30 minutes or until the zucchini is fork tender. Garnish with chopped green onions if desired.
READ MORE: Savor Our 10 Favorite Hunting Camp Meals
