Had a simple and quick meal for dinner, that was just too good not to share.
We had a great year in the deer woods, and I’m all stocked up on the venison staples we enjoy throughout the year. Tonight I took out a pack of venison burger and hot Italian sausage:
This is my home made spicy venison Italian sausage. I follow zippys recipe, although I’ve slightly tweaked it along the way. It’s so good we’ve stopped having venison sausage made by the local processor. Tonight I simply cooked it up in some olive oil, sautéed with onions and bell peppers.
I browned the venison burger with some fresh garlic, crushed tomatoes, Italian herbs and seasonings and a couple bay leaves. Nothing fancy but still a good tasting meat sauce.
Something that would go terrific over pasta, but we’re not doing carbs. So I cut up some cauliflower florets, and pulsed them in the ninja. Then I got as much moisture out as I could with a cheese cloth. From there I very quickly cooked it in some butter, salt and pepper. Just enough to cook it but still very much al dente. This is one of my favorite ways to eat it, very much like white rice.
And that’s it. Little Parmesan sprinkled on the meat sauce, pepper and onions with Italian sausage and some fresh cauliflower rice. Ha! Don’t laugh too hard, it was darn good, and one we’ll definitely do again.
Very nice dinner, especially utilizing the fruits of our labor so well!
We had a great year in the deer woods, and I’m all stocked up on the venison staples we enjoy throughout the year. Tonight I took out a pack of venison burger and hot Italian sausage:
This is my home made spicy venison Italian sausage. I follow zippys recipe, although I’ve slightly tweaked it along the way. It’s so good we’ve stopped having venison sausage made by the local processor. Tonight I simply cooked it up in some olive oil, sautéed with onions and bell peppers.
I browned the venison burger with some fresh garlic, crushed tomatoes, Italian herbs and seasonings and a couple bay leaves. Nothing fancy but still a good tasting meat sauce.
Something that would go terrific over pasta, but we’re not doing carbs. So I cut up some cauliflower florets, and pulsed them in the ninja. Then I got as much moisture out as I could with a cheese cloth. From there I very quickly cooked it in some butter, salt and pepper. Just enough to cook it but still very much al dente. This is one of my favorite ways to eat it, very much like white rice.
And that’s it. Little Parmesan sprinkled on the meat sauce, pepper and onions with Italian sausage and some fresh cauliflower rice. Ha! Don’t laugh too hard, it was darn good, and one we’ll definitely do again.
Very nice dinner, especially utilizing the fruits of our labor so well!
