January 07, 2010
- 2 cups canned green beans
- 2 pounds ground venison
- 8 ounces tomato sauce (1 cup)
- 2 cloves garlic, minced
- ¼ teaspoon salt
- 1/8 teaspoon cinnamon
- 6 ripe olives, sliced
- 2 tablespoons ripe olive juice
- 2 cups ricotta cheese
- 2 eggs
- ½ cup Parmesan cheese
- ½ teaspoon parsley flakes or 1 teaspoon fresh parsley, finely chopped
Put green beans in buttered baking dish. Brown meat in heavy skillet. Add tomato sauce, garlic, salt, and cinnamon. Spread meat and mixture over the green beans. Combine olives, olive juice, ricotta cheese, and eggs. Spread over top of meat mixture. Sprinkle with parmesan cheese. Bake uncovered in 375 degree oven about 25 minutes until heated through. Serves 6 to 8.
Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com
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