4 Venison Hot Italian Sausages
1 12-oz. can of Italian Red Clam Sauce
1 8-oz. can of Contadina Tomato Paste
3 Tablespoons of Virgin Olive Oil
1/2 fresh diced yellow sweet onion -or-
1 bunch of diced green onions
1 Red Pepper, diced
1 Green Pepper, diced
5 cloves of garlic, diced fine
1 Tablespoon of fresh-chopped parsley
1 Teaspoon of fresh-chopped basil leaves
1/2 Teaspoon of ground mustard
1/2 Cup of freshly grated Parmesan cheese
8 dashes of Tabasco sauce, Original and Habanero
5 Cranks on the freshly-ground pepper mill
1 Can of really crappy beer, like Miller Lite
This recipe feeds about 4 hungry people.
the 4 Venison sausages in about 2 quarts of water and
one can of Miller Lite beer for 10 minutes at a rolling
Drop the sausages on a
grill for 1 minute on a side and put some grill on the
them, but don't overcook them. Just enough for some some
Slice the venison
sausages into medallions and put them on to a skillet, and pan-fry them with 3
tablespoons of Virgin Olive Oil for about 8 minutes.
Add the red clam sauce, diced onions, peppers, garlic and seasonings, and reduce to a simmer.
the linguine noodle water with some olive oil and add
the dry noodles when the water is rolling at a boil.
Push the noodles into the roil to ensure even cooking.
the noodles to a fairly "al dente" state and not quite to
the wet and squishy stage. Test by the first noodle to come out of
the water that sticks to the wall.
Drain the water from the noodles but do NOT rinse the
noodles into the "presentation" plate or large bowl.
Drizzle the medallions of venison sausage and the red
clam sauce over the linguine, and sprinkle some
fresh-ground Parmesan shavings on top.