Deer-Italian Sausage Casserole - Breezy Hill Shooting Preserve

Deer-Italian Sausage Casserole

2 lbs. Deer Italian Sausage Links

1 lb. Ground Venison

2 Cups Mushrooms (fresh or canned)

1 Cup Sliced Onion

1 Cup Green Bell Pepper

1 Cup Red Bell Pepper

2 Garlic Cloves (optional)

1 Quart Jar (Favorite Spaghetti Sauce)

2 14.5 oz. Stewed Tomatoes

1 lb. Box (Any Tube Pasta

Mozzarella Cheese

Parmesan Cheese

Brown sausage links, ground venison, onions and peppers hold to side.

Boil Pasta and rinse with cold water, hold.

In pan heat sauce, tomatoes, mushrooms and garlic to taste. Just heat to mild bubble and remove from heat.

Remove sausage links and slice in 1/2 in. slices, drain any liquid from pan and add ground meat and veggie mixture to the sauce.

In large casserole dish olive oil bottom lightly and layer bottom with pasta followed by a layer of sauce mixture, sausage slices, sprinkle parmesan and layer with mozzrella. Start again with another pasta layer and continue with remaining ingredients.

Bake at 350" one hour to one and a half hrs.

A little garlic bread and favorite red wine........ Enjoy.