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Deer Sausage Pasta Recipe

Deer Sausage Pasta Recipe

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Deer Sausage Pasta Recipe. Add in the ground venison, salt, and pepper and cook until no longer pink. Heat oil in a large, deep skillet.

Venison Sausage Pasta Recipe an easy supper for one or two
Venison Sausage Pasta Recipe an easy supper for one or two from www.london-unattached.com

Add in the remaining ingredients and stir to combine. There shouldn’t be any grease to drain as deer meat is much leaner than beef. When oil is warm add sausage, onions, bell pepper and garlic.

2 Tbsp Grated Parmesan Cheese;

Venison bolognese | the best deer meat pasta sauce. ¼ pound precooked venison breakfast sausage, crumbled; Reserve ½ cup of the pasta water and then drain.

Prepare Spaghetti And Spaghetti Sauce.

Cut the venison sausage in half lengthwise and then slice into 1/4 inch pieces. For this recipe we recommend a “hearty” pasta, such as rotini, bow tie, or penne rigate, rather than a delicate pasta such as angel hair. Place sausage and onion in the skillet and cook over medium high heat until evenly brown.

Add Wedges Of Grilled Venison Sausage As A Garnish On A Plate Of Pasta, Or Cook The Sausage In A White Or Red Pasta Sauce To Infuse The Entire Dish With Venison Flavor.

10 best venison sausage pasta recipes | yummly. 12 oz smoked venison sausage (or your sausage of choice), sliced into 1/4″ rounds; When oil is warm add sausage, onions, bell pepper and garlic.

Add In The Remaining Ingredients And Stir To Combine.

(jeff phillips photo) this venison sausage egg scramble recipe also serves as a delicious breakfast burrito filling. Let stand for 10 minutes. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan.

The Leanness And Flavor Of Venison Sausage Make It A Natural Choice For Adding Spark To Rice And Pasta Dishes.

Stir in tomato sauce, diced tomatoes,mushrooms and tomato paste. Add pasta and cook for 8 to 10 minutes or until al dente; Make three cuts across each sausage roll, being sure to go through the skin of the sausages as well as the pastry but penetrating the sausage meat as little as possible.

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