Of course, this is an easily adjustable recipe. If you don’t like or don’t have venison, just sub ground beef, chicken, pork, or turkey. I used frozen vegetables because I always have some mixes around, but obviously if it is summer time and you have a medley of produce, use that instead.
- 1 pound ground venison sausage
- 1 package frozen veggies (or any fresh, about 2 cups)
- 1 white onion, diced
- 2-3 garlic cloves (optional)
- 1 jar alfredo sauce (or make your own!)
- 1 pound pasta, shape of your choice
Step 1: Cook the onion and garlic in a tbsp of oil until fragrant, and the onion becomes transparent, about 4 minutes. Add the venison, and cook until fully browned, breaking up any chunks. Add the vegetables and cook until warm and softened. (This will depend upon fresh vs. frozen, and what types of veg you use)
Step 2: Meanwhile, boil the pasta 8-9 minutes, and drain. In the pan you boiled your pasta, put the drained pasta back in, and add the venison and vegetables. Pour the alfredo sauce on top, and mix it all together well. Add salt and pepper to taste.
And that’s it! You could add some Parmesan cheese on top too, for extra salty deliciousness. Enjoy your creamy bowl of yum!