INGREDIENTS

MIXTURE

1 lb. venison Italian sausage

4 oz shredded mozzarella cheese

8 oz cream cheese (room temperature)

2 tsp. Pit Boss Lonestar Beef and Brisket Rub

SHOTGUN SHELLS

8-10 manicotti shells

8-10 slices of bacon

1/2 cup Pit Boss St Louis Hickory and Brown Sugar BBQ sauce

5-6 tbsp. Pit Boss Lonestar Beef and Brisket Rub

INSTRUCTIONS

  1. Preheat Pit Boss grill to 400 degrees
  2. Brown venison sausage and boil manicotti until Al dente. (you could also use uncooked pasta if you prepare these the day before and leave in the refrigerator overnight)
  3. Combine venison sausage, cream cheese, mozzarella cheese, and Lonestar Beef and Brisket rub in a large bowl.
  4. Use small spreader or disposable piping bag to fill shells with meat mixture. Fill one half of the shotgun shell and then turn shell and fill the other half.
  5. Sprinkle Pit Boss Lonestar rub on one side of each bacon slice.
  6. With the dry rub side of the bacon facing towards the manicotti shell, wrap your shotgun shells with bacon until each shell is completely wrapped from end to end.
  7. Place the bacon wrapped shotgun shells onto a baking sheet and then onto the grill. Cook for 20 mins or until the bacon is done but not crisp.
  8. Once your bacon is cooked, brush Pit Boss St Louis BBQ sauce onto each shell and cook for 5 more mins.
  9. Remove shells from grill and allow to rest until sauce has set up for about 5 mins.
  10. Serve with extra BBQ sauce for dipping and enjoy!