BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 31 2012

Crockpot Venison Pizza

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Nonstick cooking spray
1½ - 2 pounds ground venison
1 box of pasta (rotini or twists), cooked
1 medium onion
1 Tbsp olive oil
1 Tbsp minced garlic
Salt and pepper
2 can of mushrooms, sliced
Minced garlic
2 large can pizza sauce (28 to 30 oz, total)
Package of pepperoni slices (50 slices or so)
2 cups of shredded mozzarella cheese
2 cups of shredded provolone cheese
1 cup grated parmesan cheese

Chop onion and place in small zip lock baggie with 1 Tbsp olive oil and 1 Tbsp minced garlic (and some salt and pepper), let marinate overnight. The next day, add onion marinate and ground venison to skillet, cook thoroughly.

Cook pasta according to package directions. Coat crockpot with non-stick cooking spray. Place 2-3 Tbsp of pizza sauce in bottom of crockpot.

Add remaining sauce to browned venison in skillet, mix and take off burner. Layer ingredients from bottom to top in this order:

1/3 of the pasta
1/3 of the venison / pizza sauce mixture
1/3 of the mushrooms
1/3 of the provolone cheese
1/3 of the mozzarella cheese
1/3 of the parmesan cheese
1/3 of the pepperoni

Do this three times. Cook for 4 hours on High or 6 to 7 hours on low.