I stuffed a bunch of pistolets last night. Started with 5 lbs of ground Nilgai meat, 3 chopped onions, 2 chopped bell peppers, 1 T of minced garlic, ground cayenne pepper, cajun seasoning, 1 can of cream of mushroom soup and 40 pistolets. I first browned the meat then drained it, added the onion, bell pepper, and seasonings. Cooked until the onions & peppers were soft then added the cream of mushroom soup. After adding the mushroom soup I cooked it another 20 min on med heat. Remove from heat and let the mixture cool. Cut a hole in one end of the bread and hollow out enough room to stuff the mixture in. After the bread has been stuffed you bake them @ 350 for about 15 min. I used Nilgai meat, but this will be good with venison too.