• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Carolina Saucy Venison Sausage and Pasta

  • Recipe Submitted by on

Category: Wild Game, Pasta

 Ingredients List

  • 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 on Mar 30,
  • 1998


Recipe via Meal-Master (tm) v8.05

Title: Carolina Style Polenta
Categories: Italian
Yield: 6 Servings

2 c Corn meal or grits
Margarine or butter
Beef or chicken bouillon
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.

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