Venison 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.