Game-stuffed Onions
By: Susan Kane-Doyle
Summer is a great time to use up all of the meat from the last hunting season and make room in the freezer for the next season's bounty. Normally, at the bottom of my freezer, there's some ground game or sausage. This recipe will work well with either.
Instructions
Peel onions, cut about 1⁄4-inch off the root end, keep top. Scoop out onion until the sides are about 1⁄3-inch thick. Put scoopedout onion pieces into a food processor and blend for 10 seconds. Add remaining ingredients, except gravy and beer, and mix until blended. Fill onions with meat mixture. Put in casserole dish. Place top on onion. Pour beer into dish, then place into a 400° F oven for 45 minutes. Heat peppercorn sauce. Remove onions from dish, plate and top with gravy or sauce.
Ingredients
- 4 large onions (I like sweet vidalias)
- 1 pound sausage meat,removed from casings, or 1 pound ground game
- 1/4 pound pork
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- 1 tsp. rosemary
- 1 tsp. tarragon
- 1 egg
- 1/2 cup Italian bread crumbs
- 1/2 cup of beer (try an Irish cream ale)
- 1 cup green peppercorn sauce or prepackaged beef gravy
