Smoked Venison Shotgun Shells

Directions

1. Preheat smoker to 225 degrees.
   

2. Combine the ground venison and ground pork in a bowl with the Wild Game Hunter’s Blend and mix until well combined.
   

3. Stuff sausage into one end of a manicotti shell, about 1/3 full.
   

4. Cut all of the string cheese pieces in half.
   

5. Stuff one piece of cheese into the opposite end of the shell, pushing it into the sausage slightly.
   

6. Fill the remainder of the shell with more sausage. The cheese should be fully covered.
   

7. Repeat the process with the remaining pasta shells.
   

8. Wrap each stuffed shell with a piece of bacon, starting at one end of the shell and working around until you reach the other end in a spiral.
   

9. Lightly season each shell with a little more Wild Game.
   

10. Place the shells on a rack lined sheet tray.
    

11. Place on the smoker for 2 hours.
    

12. Baste each shell with Blue Ribbon BBQ Sauce and return to the smoker for an additional 30 minutes or until the bacon has crisped. Tip: You can increase temperature for the last 30 minutes up to 275 if you like crispier bacon.
    

13. Serve immediately with more BBQ sauce for dipping. Enjoy!