Servings: 6 Servings
Category: Wild game | Venison | Pasta | Sausage
Ingredients
- 1.5 lbs Venison Sausage – cut into 1 in. pieces
- : Note: Any sausage could be used here.
- 1.0 lbs Zucchini – (about 2 or 3) cubed
- 1/2 lbs Yellow Summer Squash (1 – firm and not seedy)
- 2.0 cns Tomatoes (14 to 16 oz cans) diced
- 1 ea. Tomato Paste (small can)
- 2 ea. Garlic cloves, large, minced
- 2 cup Mushrooms – sliced, or 3 cups of stems and caps
- 1 ea. Onion (large) coarsely chopped
- 1 tsp Basil – dried
- 1 tsp Oregano – dried
- 1 ea. Bouillon cube (beef)
- 16 oz. Pasta twirls, trios, or similar
- 1 tsp Chili Powder (optional)
- 1 tsp Louisiana Hot Sauce (optional)
- : Parley to garnish
- In a large skillet over medium to high heat cook and stir sausage and
- garlic for about 10 minutes or until lightly browned. Remember that the
- venison sausage has very little if any fat and it will burn if you are not
- particularly observant. Now add the mushrooms and the onion. Cook for 3 to
- 4 more minutes.
- Add the zucchini, summer squash, tomatoes, basil, oregano and the
- bouillon cube. Add the chili powder and the hot sauce. Bring to a boil,
- stirring all ingredients together. Reduce the heat and simmer for 15
- minutes, or until the zucchini is tender but yet crisp. Be sure to stir
- occasionally so things don’t burn on the bottom of the pot.
- When finished toss with pasta and then sprinkle on liberal amounts of
- parsley.
- Total preparation time should be less than 30 minutes.
- Posted to MM-Recipes Digest by wayne
- 1998
Directions
—– ———- Recipe via Meal-Master ™ v8.05 Title: Carolina Style Polenta Categories: Italian Yield: 6 Servings 2 c Corn meal or grits Water Margarine or butter Beef or chicken bouillon -cubes Cracker crumbs Cook the corn meal or grits according to the package directions, but slowly, about twice as long as indicated and do not allow to scorch. When the mixture is creamy, not gritty, add about 3 tablespoons margarine or butter and several bouillon cubes dissolved in a little hot water. Pour the hot, creamy mixture onto about three flat plates and allow to cool, forming a thin coating. Cut into slices and roll in cracker crumbs and saute each piece in additional margarine or butter. Drain on absorbent paper and cool; place pieces on cookie sheets. Reheat before serving. Serves six to eight. [ THE BALTIMORE SUN; Sep 2, 1990 ] Posted by Fred Peters. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini