Elk Sausage Bbq Artichoke Pasta Recipes

ELK SAUSAGE BBQ ARTICHOKE PASTA

Steps:

• Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
• Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
• Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
• Put pasta in a large bowl; add elk sausage and all BBQ'd vegetables. Mix well. Top with Parmesan Cheese and serve.

SAUSAGE AND ARTICHOKE BOLOGNESE

Steps:

• Bring water to boil for pasta.
• Chop roasted red peppers, tomatoes, and garlic.
• Chop olives,set aside. Chop parsley,set aside
• Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away
• Preheat large saute pan on medium-high 2 minutes. Place oil in pan, then add sausage, brown 5-6 minutes, stirring to crumble sausage, or until no pink remains.
• Cook and drain pasta following package instructions
• Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3-4 minutes or until heated
• Reduce heat to medium-low. Stir in cream and olives; cook 2-3 minutes or until sauce reduces and thickens slightly
• Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese, serve

SPAGHETTI SAUCE FOR ELK OR BISON

Steps:

• Sauté the Walla Walla Onions lightly with the crushed garlic in the olive oil. Add the Italian Sausage to be lightly browned with onions and garlic; when the Italian sausage is pierced with a fork the fat will run out then add the ground Bison and ground pork until well browned in a large pot.
• Add 1 cup of red wine and the crushed tomatoes, whole tomatoes, tomato paste and sun dried tomatoes to pot,.
• Add Cinnamon sticks, Cinnamon, Cumin, Demerara Sugar, Parsley, Oregano, Basil, Thyme, Rosemary, Herbs DE Provence, Chili Peppers, Sea Salt and Pepper. Stirring constantly,bring to a brisk simmer add ½ of the 2 tablespoons of butter.
• Simmer all day adding about a cup of water or wine your choice. When the sauce goes down about an inch; be careful as the sugar and the wine will tend to caramelize and burn on the bottom of your pan if not carefully watched and stirred throughout the day. After about 6 hours there should be a very nice glossy sheen to the sauce.
• After taking off stove, cool before refrigerating overnight can be left out on your stove or counter to cool.In the morning skim off the fat that has risen and solidified on the top of the sauce and discard.
• Put back on the stove a low simmer for 4 hours or until there is a thickening of the sauce with a glossy sheen; the tomato sauce will look paler and have a light sweet hot taste.
• Sauté the mushrooms lightly and add to sauce or add to each individual plate when serving spaghetti to taste.
• Adding the wine is always at the chef's discretion!