1-2 lbs of venison
3 red onions
2 bulbs of roasted garlic
1 pkg. mushrooms chopped
2 large hand fulls Spinach
Salt & pepper to taste
5 dashes of Frank’s red hot
Cup parmesan cheese
Any kind of grated cheese to top potatoes
1 lg. pkg. cream cheese
2 large scoops of mayo or sour cream
Sautee venison, onions, & mushrooms – spice up. With any spice you like (Steak spice, garlic powder, salt & pepper). Then add cream cheese, mayo, parmesan with scooped out baked potato. Add one handful of Spinach to heated mixture, will wilt in, add Frank’s red hot. Add other handful of Spinach to mixture and scoop back into potato skin, top with grated cheese and heat in oven or BBQ for 20 minutes.
Can prepare ahead
Roasted garlic – cut top off a big bulbs of garlic so cloves are just showing the top. Drizzle olive oil generously over bulbs – down with salt – bake in loosely wrapped tin foil for 45 min at 400° F. Cloves should be soft, pick out each one and mush together.