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  Recipe Home » Wild Game » Carolina Saucy Venison Sausage & Pasta
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  Carolina Saucy Venison Sausage & Pasta
  Category: Wild Game
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 354
Ingredients:
1 1/2 lb Venison Sausage - cut into 1 in. pieces Note: Any sausage could be used here.
1 lb Zucchini-(about 2 or 3)cubed
1/2 lb Yellow Summer Squash (1 firm and not seedy)
2 can Tomatoes (14 to 16 oz) diced
1 each Tomato Paste (small can)
2 each Garlic cloves, large, minced
2 cup Mushrooms - sliced, or 3 cups of stems and caps
1 large Onion- coarsely chopped
1 tsp Basil - dried
1 tsp Oregano - dried
1 each Bouillon cube (beef)
16 oz Pasta twirls,trios or like
1 tsp Chili Powder (optional)
1 tsp Louisiana Hot Sauce(optional
Parley to garnish
Instructions:
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.
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