INGREDIENTS

1 (6 oz) package of cornbread stuffing mix (I used Stove Top)

1 ½ cups of hot water

12 tbsp. (1 1/2 sticks) butter

1 lb. ground venison

1 cup diced zucchini

1 cup diced yellow squash

1 cup diced mushrooms

2 cloves minced garlic

2 tsp. Pit Boss GSP (garlic, salt, pepper)

1 (10.5 oz) can of cream of mushroom soup

1 ½ cup sour cream

INSTRUCTIONS

  1. Preheat Pit Boss grill to 350 degrees.
  2. Combine stuffing mix, hot water, and 4 tbsp. butter and microwave on high for about 5-6 mins. Fluff with a fork.
  3. While microwaving stuffing mix, heat cast iron dutch oven over medium-high heat. Brown venison in hot skillet until cooked through. Remove venison to a plate and set aside.
  4. Add remaining 8 tbsp. of butter, zucchini, squash, mushrooms, and GSP seasoning to the dutch oven. Cook, stirring frequently, for about 10 mins or until vegetables are soft.
  5. Stir in cream of mushroom soup, sour cream, and venison.
  6. Remove from heat and top with cornbread stuffing.
  7. Place on grill for 20-25 mins.
  8. Remove, allow to cool, serve, and enjoy!