Spicy Venison Sausage Pasta


I have been wanting to make this recipe for the past few weeks since I came across it on Pinterest, and tonight was the night. This dish is a winner and I will definately be  making it again. The original recipe uses turkey sausage, and can be found over at Kevin and Amanda’s blog. I made a couple tweaks and  followed the recipe using venison bratwurst made with my deer last year. The brats were made with a sausage kit and have hash browns and onion mixed in with the venison to add flavor. This pasta was delicious but it does pack some heat, but nothing overwhelming as long as you stick with the mild Rotel. I was skeptical about using the entire can, but am glad I did. If you don’t like some spice, this is not for you : )

Spicy Venison Sausage Pasta

  • (2) venison bratwurst
  • 1  1/3 c uncooked rotini pasta
  • 1 can Rotel, mild (10 oz.)
  • 1 can chicken broth (14.5 oz)
  • 1/2 c Half and Half ( I use fat-free)
  • 1 c. Three Pepper Cheese= colby jack
  • 1 c. diced yellow onion
  • 2 garlic cloves, finely diced
  • 1/2 c water
  • 2 T. diced Green onion
  • 1 T. olive oil


1. Pour 1 T. olive oil in medium saucepan and saute diced onion and garlic with brats. I kept my brats whole at this point, as in the past when I have sliced them into round pieces first, they have gotten burnt and chewy.

2. Once onions/garlic are tender (3-4 minutes), remove from pan and set aside. At this point, the brats should be expanding and beginning to brown.

3. Now it is safe to slice brats into 1/4-inch round pieces and return to frying pan. Add about 1/3 c water to pan so that brats continue to cook for 7-10 more minutes without burning.


4. Add onions/garlic back into pan, along with the can of Rotel, can of chicken broth, half and half, and pasta, salt and pepper, and allow to rise to a low boil. Your half and half will curdle slightly and then combine into the mixture–I was worried at first adding the cream here, but it turned out fine.


5. Keep at a low boil until pasta is tender, about 8 minutes.


6. Remove from heat, sprinkle with 1 c. cheese, and cover with lid to melt the cheese. Sprinkle with green onion* and enjoy!


*Garden Tip!! Green Onions can be diced and the extra can be frozen in an empty plastic water bottle so that when you need just a sprinkle, you can pour the onions out frozen and be on your way with zero waste! I used green onion left from our garden this summer in this dish.

Creamy Italian Antelope & Artichoke Casserole

This was the first meal I made using my antelope from this year, and both Joe & I agree that this recipe is one of the best ways to eat antelope! It was incredibly tender, and had NO game taste. Although it requires a few steps, it is a fairly simple recipe, but does take some planning–you need to give yourself 2-3 days to marinade the meat before you make this meal.

Creamy Italian Antelope & Artichoke Casserole

Serves 2

  • 1 lb. antelope steaks (backstrap)
  • 1/2 c. Italian dressing
  • 3/4 c. (6 oz.) rotini pasta
  • 1 T. butter
  • 1/2 c. diced tomatoes
  • 1/2 c. quartered and drained artichoke hearts
  • 1/3 c. diced yellow onion
  • 1 green onion
  • 1/4 c Half & Half ( I use fat free)
  • 1  c. AP flour + dash black pepper
  • Vegetable oil (enough to cover bottom of frying pan)
  • 1/2 c Parmesan Cheese, divided
  • 1/2 C Italian Blend Cheese or mozzerela, shredded
  • Italian seasoning
  • Garlic salt
  • Garlic pepper


  1. Marinade the meat in Italian dressing in a ziplock bag for 2-3 days.
  2. Boil water to cook pasta in a saucepan. While pasta is cooking, sautee the onions, tomatoes, and artichoke hearts in 1 T. butter in a medium frying pan for 4-5 minutes on medium-low heat. Season with Italian seasoning, garlic salt, and garlic pepper.
  3. Turn heat to low and add in 1/4 c half and half. Simmer and reduce for another 10 minutes on low.
  4. Drain pasta and add vegetable mixture to it into the same saucepan you used to cook the pasta. Sprinkle with 1/4 c parmesan cheese (or more!).
  5. Preheat the oven to 350 F.
  6. Rinse out the frying pan with water. Pour enough vegetable oil into the frying pan to cover the bottom completely and begin to heat the oil to fry the meat. It is ready when it bubbles steadily.
  7. Pour 1/2 cup to 1 cup of flour into a ziplock bag and add in a few dashes of black pepper.
  8. Remove the antelope from the marinade and onto a cutting board. Cut the antelope steaks into thin strips (1/2 inch) and place directly into the ziplock bag with flour to coat each piece of meat entirely.
  9. Fry meat for about 3 minutes in oil and lay out on a paper towel. It took me two batches to fry the meat. Watch carefully and do not overcook!
  10. Spray a casserole dish with cooking spray (8 x 8 inch worked for me) and dump in the pasta and vegetable mixture. Layer the streak strips on top. (NOTE- I had about 10 extra strips of meat leftover that I did not use in this dish.)
  11. Sprinkle another 1/4 c parmesan cheese and 1/2 c of Italian Blend cheese onto the casseole.
  12. Cover with aluminum foil and bake 15 minutes at 350.