Ingredients:

1) One and three quarter pounds of ground Venison
2)Three quarter pounds of Ground Pork
3)One Medium to Large Eggplant-peeled and diced
4)One Large Onion Diced or Chopped
5)One Large Yellow Zucchinni split lengthwise and scoop out the pulp with a teaspoon and set aside
5)One Large Green Bell Pepper cut in half as to leave both halves with a bottom. Clean out each half and discard seeds and pith
6)Two or Three Firm Tomatoes Cut in half as to leave each half with a bottom. Scoop out inside pulp with a teaspoon and set aside
7)One head of Garlic separated into clean cloves and sliced or use three teaspoons of pre-minced garlic
9)One Cup of Red Dry Wine
10)Four Ounces of Olive Oil
11)Salt and Fresh Ground Pepper
12)Dry Marjoram-one-half teaspoon
13)Dry Basil-one-half teaspoon
14)Dry Savory-one-half teaspoon
15)Twelve Whole Dry Juniper Berries Crushed or Ground
16)Dry Brerad Crumbs
17)Butter-a few pats

Method:
Heat the Olive Oil in a 10 or 12 inch fry pan. The larger the pan the better. Carefully add the Venison and the Pork breaking both up with a wooden spoon or spatula. Continue until all meat is in pan turning and working the meat until it is very lightly browned.If you feel you need a little extra oil, you can add it to the pan while the meat is cooking. Add the Chopped Onions,Diced Eggplant and cook for about seven minutes. Keep ingredients moving around in the pan as to incorporate together. Add pulp of Zucchinni and pulp of tomatoes and cook another five to seven minutes on high so most of the liquid in the pan evaporates. When there is not too much liquid left add the sliced or minced garlic and all the dry herbs.When the garlic begins to get a little color add the red wine and cook until it is almost entirely absorbed. Allow Mixture to cool in Pan. Meanwhile, coat the outsides of your Zucchinni, Tomato Halves and Green Pepper lightly with olive oil and place on cookie sheet or in a casserole dish. If they do not lay flat, turn over and take a very thin slice so they co-operate. Fill each of the Veggies with your mixture and sprinkle lightly with breadcrumbs and dot with butter. Bake uncovered in a pre-heated 375 degree oven for twenty minutes or heated through.