What are you eating for dinner tonight?
The nights are getting cooler and packing on the winter weight isn’t exactly anyone’s priority.
Sounds like it is time for some spaghetti! Cooking the sauce with wild game is the best way to cut down on fats and hormones and elk is what we prefer and hopefully what you are coming home with this fall.
Not only can you make the sauce healthy but if you need to go gluten free like myself, all you need to do is put it on some gluten free noodles that are extremely easy to find in most grocery stores these days. I personally like gluten free noodles better (not only because I am forced to eat them) because they do not get as ‘soggy’ as wheat noodles and I am one of those people who tend to forget I am cooking noodles on the stove…
What You Need
- two lbs elk stew or steak meat cut to 1 in squares
- Lemon pepper
- three fourths lb mild sweet italian sausage
- one tablespoon basil flakes
- one half medium yellow onion chopped
- two cloves garlic chopped
- two Tablespoons Vegetable oil
- one 32 oz can diced tomatoes
- two small cans tomato paste
- one medium can tomato sauce
- one cup fresh mushrooms sliced
- one fourth cup green peppers sliced small
- noodles of your choice
What You Do
Sautee onion and garlic with oil, add elk meat, brown with lemon pepper, drain liquid put in large kettle. Brown and drain sausage, add basil then drain fat and add to same kettle. Add tomato sauce. Simmer med 2 hrs, add water to thin, add mushrooms and green peppers 30 min before serving. Excellent over Rigatoni noodles with Parmesan.
Recommended side dish
Winter squash cubed and fried in olive oil,topped with basil and honey melted mixture. Yum yum!