Pasta Archives - Wife Of A Hunter

Leftover Italian Venison Pasta

Sophie May — Wed, 22 Mar 2023 19:23:17 +0000

This Leftover Venison Italian Pasta is the perfect way to use any leftovers you have from your Venison Italian Sandwich!

First off shoutout LEM again for the meat slicer! If you ever think your venison is too tough, try slicing it into paper thin slices 🤤, it’ll change your world.

This recipe is just a solid “I don’t want the same thing again for dinner, but I don’t want to waste food” recipe. It’s a simple pasta. I would say it’s like 50% hamburger helper and 50% stroganoff and this equals 100% delicious!

Also, the meat that has marinated in its juices overnight is even better the next day.

If you don’t have a meat slicer for the Venison Italian Sandwich recipe you can still, make that recipe and this recipe! Just cut the meat it as thin as you can with a knife after cooking and go to town.

If you have any thoughts or questions comment below and ENJOY!

Leftover Italian Venison Pasta

A delicious way to use leftovers from your Italian Venison Sandwich!

Course Main Course

Cuisine American, Italian

Keyword Leftovers, Pasta, Venison

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Sophie May

Ingredients

1/2-1 lb leftover Italian venison and juices
1/2 yellow onion sliced
8 oz mushrooms sliced
16 oz velveeta cheese
1/4-1/2 C greek yogurt
1/2 T garlic minced
1 package egg noodles
1 T neutral oil vegetable oil

Instructions

If you haven't already slice your onions and mushrooms.
Heat a stock pot to medium-high and add in your oil.
Add your onions and garlic and cook until translucent.
Add mushrooms and cook until browned.
Add your meat, leftover juices, and cheese. Stir until incorporated.
Add in the greek yogurt and stir until incorporated.
Cook your egg noodles according to package instructions.
Pour your sauce over the noodles and ENJOY!!

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Venison Italian Sausage and Pepperoni Bake

Sophie May — Thu, 12 Jan 2023 02:51:40 +0000

This Venison Italian Sausage and Pepperoni Bake is SUPER easy AND delicious.

This recipe came about because I got home from work and didn’t want to spend a lot of time in the kitchen. I was tired. I didn’t want to go to the grocery store for extra ingredients on my way home from work. I really just wanted something easy.

Most of the ingredients in this recipe are common pantry/fridge items. This is also a recipe that is super budget friendly. AND it doesn’t sacrifice taste.

You can jazz this recipe up by using a fancier pasta like I did or making your own pasta sauce. Neither is required though.

You can make this recipe as saucy or as cheesy as you desire. This is one of those recipes that you cannot mess up. And, again, it is so easy.

As I try to emphasize… Cooking with wild game does not have to be hard or fried. This is a quick and tasty meal that everyone will love.

Give this Venison Italian Sausage and Pepperoni Bake a try and let me know what ya think! ENJOY!

Venison Italian Sausage and Pepperoni Bake

This easy week night meal is sure to be a family dinner staple.

Course Dinner, Main Course, Pasta

Cuisine American, Italian

Keyword Easy, Ground Venison, Italian, Italian Sausage, Pasta, Venison

Prep Time 15

Cook Time 15

Total Time 30

Servings people*

Author Sophie May

Equipment

Casserole dish
Blender

Ingredients

12 oz favorite pasta shells** cooked and drained
1 lb Venison Italian Sausage cooked, crumbled, excess oil drained
3 oz pepperoni about half a bag (or more)
12 oz mozzarella or more for more cheesiness
Italian seasoning for topping
~28 oz Pasta Sauce***

Instructions

If you haven't done so all ready, cook your Italian sausage. Do this by heating 2T of olive oil in a pan over medium heat. Break up your sausage as it cooks. Drain any excess oil once done cooking.
Preheat oven to 350°F.
If you are making your own pasta sauce, do so now. How I made mine is in the notes section below.
In a blender pulse together the sausage and sauce. I do this to create a meat sauce. However, if you like your sausage chunkier, you can combine the sauce and meat in a bowl instead (less dishes too!).
In your casserole dish, place a thin layer of sauce. Sprinkle some of the cheese over it. Add half of your pepperonis.
Combine remaining sauce and pasta.
Add the pasta to the dish. Cover with mozzarella and remaining pepperonis. Top with Italian seasoning for extra flavor.
Bake for 25-30 minutes. For added crisp, bake on broil for 3-5 minutes or until desired crispiness. ENJOY!

Notes

*I use 2 small casserole dishes when making this. I eat one the day I make it and then before it goes in the oven, I cover the other in aluminum foil to bake later in the week for a second meal.

**I used Gourmet Texas Pasta's Pizza Pasta Shells.

*** To make my sauce I used:

28 oz can of whole peeled tomatoes

2-3 cloves of garlic

1/2 onion

salt, pepper, Italian seasoning, onion powder, red pepper flakes, sugar all to taste. Blend together in a blender.

I left it on the more tomato-er side because my Italian sausage has a lot of flavor, so when pulsed together, the sauce picks up a ton of that seasoning.

The post Venison Italian Sausage and Pepperoni Bake appeared first on Wife Of A Hunter.

Venison Lasagna

Sophie May — Mon, 03 Jan 2022 16:43:49 +0000

I’m still working through my Venison Italian Sausage, and I thought what would be better with the cold weather than some Venison Lasagna??

I love lasagna! It’s a hearty carb filled wonder of a meal. You can adventure out with it (like my Gator Lasagna 🤤) or keep it simple like this. I’m also a big fan of making Italian food at home because it’s so much cheaper than at a restaurant. Why spend like $20 at an Italian restaurant for a tasty slice of lasagna when I can make a whole pan for less than that? Italian food can be a little time consuming, but this recipe isn’t too labor intensive. You make your meat sauce, ricotta mixture, and then layer it in your big pan and throw it in the oven. Not too hard!

Something to keep in mind is I’ve seen a couple of you guys make my Italian recipes so far without the Italian sausage. You can make these recipes without the Italian sausage, but honestly, they’ll be missing out on a lot of flavor. You don’t need a super fancy grinder to make it, but a grinder will make your life so much easier in wild game cooking.

This is another family pleaser. I have met I think one person in my life who doesn’t like Lasagna so I’m going to go out on a limb and say most people do lol. Again, let me know in the comments how it goes and if you’d like to see any different recipes in the future. ENJOY!

Venison Lasagna

A hearty meal as the months get colder!

Course Main Course

Cuisine Italian

Keyword Italian, Lasagna, Pasta, Venison

Prep Time 15

Cook Time 1

Total Time 1 15

Servings giant pan

Author Sophie May

Equipment

Deep Casserole Dish

Ingredients

1 lb ground venison
1 lb venison Italian sausage
1 onion chopped
1.5 T EVOO
48 oz favorite pasta sauce
1 package oven ready lasagna noodles
4 C shredded mozzarella
1 C parmesan cheese

Ricotta Mixture

15 oz whole ricotta
1 egg
2 T Italian seasoning
1 tsp salt
1/2 C shredded parmesan
1 C shredded mozzarella

Instructions

Heat EVOO in a pan over medium high. Add onions and cook until translucent with some browning.
Add meat and cook until done and browned. Drain the pan of extra liquid.
Mix the meat mixture with your pasta sauce and set aside.
Add all of your ricotta mixture to a bowl and mix together. Set aside.
Preheat your oven to 375°F.

Layer Lasagna

Evenly layer 1.5 C of your meat sauce on the bottom.
Top with around 3 lasagna noodles (enough to cover completely).
Evenly layer 1/2 of your ricotta mixture on top of the noodles.
Put 2 C of your meat sauce on top.
Top with another 3 lasagna noodles (enough to cover completely).
Put the remaining ricotta mixture on top.
2 more C of meat sauce on top.
Top with another 3 lasagna noodles (enough to cover completely).
Place the remaining meat sauce on top.
Top with 3-4 C of mozzarella (or enough to cover). Finally place ~1 C of parmesan cheese on the very top

Cook

Cover the lasagna with foil and bake in the oven for 45 minutes. Spray the foil with oil so that it doesn't stick to the cheese
Remove the foil and cook for an additional 10 minutes.
You can broil at the end for more browning on the cheese.
Let rest for ~5-10 minutes.
ENJOY!

The post Venison Lasagna appeared first on Wife Of A Hunter.

Venison Hamburger Helper

Sophie May — Wed, 29 Dec 2021 01:38:15 +0000

I hope all of you have freezers full of deer meat and are looking for more ways to use it because I am also slowly working through my own! This Venison Hamburger Helper is done in one pot and is just as easy as the store bought!

I feel like hamburger helper has a bad rap as a cheap food, but I love it! I mean what’s bad about meat, cheese, and pasta thrown together? For my recipe though I wanted to use venison, obviously, and add some more flavor than what is in the regular box. This isn’t a hard recipe and is surprisingly good! It is extremely flavorful and because it isn’t coming from a mass-produced company you get less of a “refined processed” taste and more of a “oh my goodness, I am going to eat five pounds of this” taste 🤣. This is another family friendly meal that could become a staple in your household. Enjoy and let me know in the comments how it goes!!

Venison Hamburger Helper

If you like hamburger helper you'll LOVE this recipe.

Course Main Course

Cuisine American

Keyword American, Copycat, Hamburger Helper, Pasta, Venison

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Author Sophie May

Ingredients

1 lb venison ground
12 oz medium pasta shells or favorite macaroni noodle
1.5 T beef bouillon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder
1/2 tsp pepper
1/2 tsp yellow mustard
1 T ketchup
32 oz beef broth
1 tsp Worcestershire sauce
16 oz Velveeta cheese Cut into small cubes
2 T sour cream
parsley fresh or dried for garnish if desired

Instructions

Heat a large pot over medium-high heat. Add venison and cook until done (no longer pink). Drain any excess liquid.
Add beef bouillon, garlic powder, onion powder, mustard powder, and pepper. Stir to combine.
Add yellow mustard, ketchup, beef broth, and Worcestershire sauce. Stir to combine. Add noodles. Stir in. Cover and simmer for 15 minutes or until noodles are cooked.
Add Velveeta and sour cream. Stir until melty and combined.
Remove from heat and Enjoy!

The post Venison Hamburger Helper appeared first on Wife Of A Hunter.

Venison Rigatoni Pie

Sophie May — Wed, 15 Dec 2021 17:25:12 +0000

Venison Rigatoni Pie is just one of those dishes you are going to be wondering why you didn’t make your whole life!!

With my venison Italian sausage recipe being such a hit with the family I’ve been trying to make more Italian food. My dad’s even had some cognitive dissonance with the past couple recipes asking if I made this with axis deer because it was so good it couldn’t be whitetail lol! I’ll keep experimenting with the sausage, but again make whatever your heart desires with it.

I’ve made rigatoni pie a couple times before and much to the chagrin of my husband, never for him lol. It’s a tasty dish and the hardest part is probably getting some of the meat into the rigatoni noodles. If you don’t care about that it gets much easier. This is a family pleaser, like I said, and again it’s a great meal for people scared of wild game. The Italian sausage, in my opinion, is better than what you’ll find at the store and who doesn’t like rigatoni?? Throw this bad boy together and it’ll be gone almost immediately. Again let me know in the comments how it goes and ENJOY!!

Venison Rigatoni Pie

Another delicious way to use your venison Italian sausage!

Course Main Course

Cuisine American, Italian

Keyword Italian, Pasta, Rigatoni, Venison

Prep Time 20

Cook Time 40

Total Time 1

Servings pie

Author Sophie May

Equipment

Spring Loaded Pan (10")

Ingredients

1 lb venison Italian Sausage
24 oz rigatoni cooked and drained
45 oz pasta sauce your favorite
2 tsp+2 T EVOO
2 C Italian cheese blend split into halfs
2 C Mozzarella

Instructions

Preheat oven to 350°F (or if you are in a time crunch hi broil).
Add 2 T of EVOO to already cooked pasta to keep it from sticking.
Heat 2 tsp EVOO over medium high heat.
Add sausage and cook until browned; break it up into SMALL pieces.
Drain any extra liquid off of the meat.
Add ~1/2 of your pasta sauce to the meat. Continue to cut the meat as small as possible.
Add 1 C Italian cheese blend to the noodles.
Line the pan with noodles standing straight up. If you tilt the pan to a side it helps the noodles stay in place.
When your pan is full add the other half of your pasta sauce to the noodles. Try to spoon the sauce so it goes into the rigatoni.
Ladle your sausage on top and try to get as much as you can into the rigatoni noodles. The sausage should be so small so some of it goes into the noodles but if it sits on top that is ok.
Place your pie on a cookie sheet for stability and any leaking.
Bake for 15 minutes.
Top with cheese (2 C of Mozzarella and 1 C of Italian cheese blend).
Bake for another 15 minutes or put on high broil until desired crispiness.
Let rest for 5 minutes to make it more stable for cutting.
ENJOY!

The post Venison Rigatoni Pie appeared first on Wife Of A Hunter.

Baked Pheasant Feta Pasta

Sophie May — Wed, 21 Apr 2021 17:28:38 +0000

Y’all have probably seen or at least heard of the viral TikTok Feta pasta! Grilled Cheese Social came up with a simple yet extremely delicious pasta dish a, couple of months ago, that took social media by storm.

Spitfire Seasoning reached out to me a month ago to set up an affiliate partnership to try their seasonings. I told them I would have to try it before attaching my name to something and they obliged. When the seasonings arrived, my brain gears started churning. First of all, as it turns out, their seasonings ended up being delicious. Second, when combined with wild pheasant and few tweaks to the original Tik Tok pasta recipe, the results are amazing!! My non-tomato eating husband even loved the dish. It is truly something you might find at a restaurant and it is extremely easy to make.

If you too want to try this viral pasta with a wild game twist (with the seasonings I used), go to Spitfire Gourmet and use my code: sophie10 at checkout for a 10% discount!

Baked Pheasant Feta Pasta (Tik Tok Variation)

Sometimes Tik Tok is a useful place for information and this recipe is one of those times!

Course Main Course

Cuisine American, Mediterranean

Keyword American, Mediterranean, Tik Tok

Prep Time 5

Cook Time 40

Total Time 45

Servings

Author Sophie May

Equipment

Ingredients

2 boneless skinless pheasant breasts
1 lb bowtie pasta
2 tbsp Chic Chick seasoning*
1/2 cup olive oil
2 boxes cherry tomatoes around 24 oz
1 block feta
1/4 teaspoon red pepper flakes
2/3 oz basil leaves
2 cups spinach

Instructions

Preheat oven to 400 °F
In a 9x13 casserole dish place the tomatoes and pheasant with the olive oil and the Chic Chick seasoning and mixed this together.
Then put the feta in the middle of the dish and evenly space the pheasant breasts on either side of the feta.
Splash a little olive oil on top of the feta and also sprinkle red pepper flakes on top of the feta.
Cook until the pheasant breasts reached 160 °F internal temperature (~20 minutes) and then remove the breasts from the dish and cut into small pieces.
Put the dish back in to cook, increasing the temperature to 450 °F, for an additional 10 minutes, or until the feta and tomatoes have browned.
Cook the pasta according to the box directions, while the tomatoes are cooking. When you strain the pasta reserve some of the pasta water.
Remove baking dish from the oven add garlic, spinach, and basil immediately.
Mix well. The heat of the tomatoes and feta will cook the garlic, spinach, and basil.
Add pasta and pheasant to the dish.
Mix well. To get a more creamy consistency add pasta water as desired.

Notes

*If you want to buy this seasoning go to Spitfire Gourmet and use my code sophie10 at checkout for 10% off!

The post Baked Pheasant Feta Pasta appeared first on Wife Of A Hunter.