Brown venison hamburger using garlic salt, cajun and cinnamon. I tend to do a full pound and store what I don't need for later (Why these spices? They are my favorite and I've cooked enough venison for others to find the mix defuse what most feel is the "gamey" taste without losing the flavor of the meat).

Clean the potatoes, rub down with olive oil and add a salt (to taste). Poke a few holes with a fork and place in a microwave. Cook for 8 to 10 minutes (or until fork tender). [Note: It is better in the oven, but no one said I don't take short cuts =)]

While the potatoes are cooking put a pan over meduim heat, pour in about a tablespoon of olive oil and throw in the onion for a minute or two. Add the mushrooms, garlic and the red wine into the pan and simmer.

While the pan is simmering mix the butter, lemon and chives together and either melt over the stove or in the microwave.

When the wine is gone add in the browned meat and bring down to low. The potatoes should be ready. Take them out and let them cool down until you can cut them in half and scoop them out. Leave enough of an edge to allow it to keep its' shape. Add the scooped out potatoes into the pan and mix.

Spoon back into each shell and place a small pile in the center of the two halfs. Add cheese and microwave for 45 seconds.

Drizzle over the butter and chives sauce.

Future Updates:

1. Dump the olive oil and use Bacon instead