Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

Some of the most imaginative dishes emerge from the cast iron pots at hunting camps. Consider the classic Italian tomato sauce further enhanced with an array of wild mushrooms, sweet Italian sausage and the addition of game, whether it be duck, venison or even wild boar.

1 pound cooked rigatoni
1 pound sweet Italian sausage, casing removed
½ pound wild game meat, (½-inch) diced
¼ cup extra-virgin olive oil
2 cups diced onions
½ cup diced celery
¼ cup diced green bell pepper
¼ cup thinly sliced garlic
2 cups mixed fresh mushrooms, thinly sliced
6 sage leaves, coarsely chopped
2 (14.5-ounce) cans petite-diced tomatoes, with juice
1 (8-ounce) can tomato sauce
2 cups beef stock or water
salt and black pepper to taste
granulated garlic to taste
½ cup heavy whipping cream
1 cup frozen peas
¼ cup thinly sliced green onions
1 cup shredded Parmesan cheese
¼ cup chopped basil

In a large sauté pan, heat olive oil over medium-high heat. Add sausage and game meat then cook until no longer pink and sausage is well separated. Add onions, celery, bell pepper and sliced garlic then sauté 2­–3 minutes. Add sliced mushrooms and cook 2–3 minutes, stirring constantly. Add sage, diced tomatoes with juice and tomato sauce. Bring to a rolling boil, reduce to simmer and cook 5–7 minutes, stirring occasionally. Add beef stock and continue to cook until game meat is tender, stirring occasionally. Additional stock may be necessary. Add heavy whipping cream, peas and green onions then cook 10–12 minutes. Season to taste using salt, pepper and granulated garlic. If you prefer a spicy sauce, add a pinch of red pepper flakes at this time. To serve, place hot pasta on a large serving platter and top with hunter’s sauce. Garnish with shredded Parmesan cheese, chopped basil then serve.





































































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