Venison Philly Cheesesteak Smoked Shotgun Shells
If you love the viral shotgun shells trend, this wild twist is going to be your new favorite. These Venison Philly Cheesesteak Shotgun Shells are packed with seasoned ground venison, sautéed peppers and onions, creamy cheese, and wrapped in smoky bacon. Each shell turns tender and flavorful, with that irresistible cheesesteak flavor in every bite. Topped or dipped in a rich cheddar cheese sauce (no processed cheese here!), this dish brings together the best of Philly comfort food and wild game creativity. They’re hearty, cheesy, and totally worth the effort — perfect for tailgates, backyard BBQs, or your next hunting camp feast.
Why You’ll Love This Recipe
- Uses lean, flavorful ground venison or chopped venison steak.
- Combines classic Philly cheesesteak flavors with the viral “shotgun shell” trend.
- Bacon-wrapped pasta shells stay juicy and tender with a creamy cheese filling.
- Perfect make-ahead option — prep the shells the night before and cook the next day.
Wild Game Cooking Tips
- Keep it juicy: Venison is lean, so mixing in cream cheese or mozzarella helps lock in moisture during cooking.
- Short on time? Boil the manicotti shells for 3–4 minutes before stuffing to skip the overnight rest.
- For extra flavor: Brush the bacon with a little Worcestershire or your favorite BBQ glaze before the final crisp.
- Use what you have: Ground elk, moose, or beef can easily swap in if you don’t have venison on hand.
Let’s Stay Connected!
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PrintVenison Philly Cheesesteak Smoked Shotgun Shells
If you’ve been scrolling through social media lately, chances are you’ve seen the shotgun shells trend making the rounds — pasta tubes stuffed with meat and cheese, wrapped in bacon, and cooked low and slow until tender and smoky. This version takes things up a notch with a wild game twist that Philly cheesesteak lovers are going to flip for.
Ingredients
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1 lb ground venison (or finely chopped venison steak)
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10–12 manicotti shells (uncooked)
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1 small onion, diced
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1 green bell pepper, diced
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1 small red bell pepper, diced
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2 cloves garlic, minced
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1 Tbsp Worcestershire sauce
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1 tsp smoked paprika
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1 tsp kosher salt
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½ tsp black pepper
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1 cup shredded provolone cheese
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1 cup shredded mozzarella cheese
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½ cup cream cheese, softened
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10–12 slices bacon
For the Cheese Sauce:
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8 oz Cheez Whiz or 8 oz shredded cheddar/provolone blend
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¼ cup heavy cream
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1 Tbsp butter
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½ tsp garlic powder
Instructions
Make the Filling:
- In a large bowl and ground venison, onions and peppers, garlic, Worcestershire, paprika, salt, and pepper, cream cheese, provolone, and mozzarella until well combined but not overmixed.
Stuff the Shells:
- Fill uncooked manicotti shells with the venison mixture (a piping bag helps). Wrap each with a slice of bacon and refrigerate 4 hours or overnight to let the pasta soften. Smoke or Bake:
- Cook at 250°F for 1½–2 hours, until bacon is rendered and shells are tender. Raise heat to 375°F for 5–10 minutes to crisp the bacon.
Make the Cheese Sauce:
- Melt cheese, cream, butter, and garlic powder in a saucepan over low heat until smooth and pourable.
Serve:
- Drizzle cheese sauce over the shotgun shells or serve as a dip.
Would the Smoked Shotgun Shell recipe stay the same if using 80/20 venison, be it pork or beef fat?
Yes!
Jenn, this looks absolutely delicious. I can smell them from here and can’t wait to make these. I am always looking for new venison cooking ideas. Venison cheese steak sounds good in itself, but to make shotgun shells. This is whole other level.