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Gary Howey

” IN 2017

Harvesting Nature Venison Stuffed Manicotti by Daniel Kenworth

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

May 24, 2022

Daniel Kenworth, Contributor at Harvesting Nature First and foremost, I am a husband and dad, but I am also a plumber, an angler, and proud to say, a hunter. Though I started hunting much later in my life than most people who hunt, it has become a huge part of my life in a short amount of time. It has expanded into so much more. Hunting has made me into a hiker, nature lover and I even started gardening. My love of the outdoors has grown so much in my adulthood. I have found out that as long as I can be outside, I seem to be content. At the lake or in the mountains, I just seem to find my happy place.

Servings 4

Prep time-30 minutes

Cooking Time-40 minutes


10 Manicotti Pasta Lng Little Sleeves
8 oz. Ground venison
8 oz. Ricotta cheese (whole milk)
4 cups mozzarella
½ cup parmesan
3 cups chopped spinach
1 tsp. salt
2 tsp. ground black pepper
1 tsp. Italian seasonings
2 tsp. fresh chopped garlic
2 large eggs
16 oz. marinara sauce
4 servings
Prep time
30 minutes
Cooking time
40 minutes
1 Preheat oven to 350°
Boil water in a large pot, cook manicotti for about 8 minutes or until al dente. Strain the pasta into a
colander. Rinse with cold water to stop cooking
3 Salt and pepper ground venison and brown in a cast iron pan
Combine your venison, ricotta, mozzarella and parmesan, Italian seasoning, garlic and your egg. Add your
chopped spinach. Save half the mozzarella for topping
Once all ingredients are mixed, fill your manicotti tubes with the mixture, using a piping bag. Another option
is to use a zip lock bag and cut a corner
Add a light layer of marinara to the bottom of your baking dish. Line the baking dish with the filled pasta.
Cover all the pasta with more marinara and the rest of the mozzarella
7 Bake for 25-30 mins. Mozzarella should be bubbling and even have a golden-brown color.
8 Plate with a fresh salad and nice red wine

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