Venison Stuffed Avocado Recipe - North American Whitetail

Cook ground venison (or 50/50 split of venison breakfast sausage and ground beef). Season ground meat per directions of McCormick Original Taco Seasoning. If using venison breakfast sausage, I would suggest not using the whole package of taco seasoning. Start with a ¼ package, do a taste test and add more as needed.Preheat oven to 350 degrees F.Line a small oven-safe pan with aluminum foil, lightly coat foil with olive or avocado oil.Slice in half 1 large ripe Gwen or Hass avocado. Remove seed pit and skin. See Photo GalleryUsing a sharp knife, carefully halve the avocado lengthwise. (Jeff Phillips photo)Place both avocado halves in oven-safe pan, cut side up.Season avocado halves with garlic salt (lightly), and salt and pepper to taste. See Photo GalleryLightly season the avocado halves with garlic salt, salt, and black pepper. (Jeff Phillips photo)Spoon on ½ pound of cooked, seasoned ground venison on each avocado half. Freeze the remaining ½ pound of venison or use it on more avocados. See Photo GalleryLoad up the avocado with a generous serving of cooked ground venison. (Jeff Phillips photo)Pour your favorite queso over the top of ground venison and avocados. Usually ½ to ¾ of a cup is about right, depending on how much you like queso.Evenly spread 1/4 cup of shredded cheese over the queso. If you like a lot of cheese, add more.At this point, the venison stuffed avocados are ready for the oven. Place pan with avocado halves in the preheated oven for 10 to 15 minutes. The purpose of putting them in the oven is to warm up all of the ingredients and melt the shredded cheese.Remove from oven and serve immediately! See Photo GalleryOnce the cheese has melted, your venison-stuffed avocado is ready to eat. (Jeff Phillips photo)