Wild Game Venison Pasta Recipe

The weather is cooling down and its hunting season and comfort food time! Alley Beck Stanley gives us hunters a delicious wild game cooking recipe for venison mixed with pasta and creamy cheese. Alley uses the Provider Fowl and Dragon seasoning to enhance the flavor of the dish.

Ingredients:

2 Lb pasta shells
1 Lb ground venison
1 small red onion chopped
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1-2 jalapeños sliced
1 can diced tomatoes with chilies
1/2 brick of melting cheese
1/2 cup of Bread crumbs
1 TBSP Fowl (the provider)
1 TBSP Dragon (the provider)

Directions:

Preheat oven or Traeger to 375°
Boil pasta shells until al dente.
Cook venison meat in a skillet, and spice with fowl and dragon.
Melt half a brick of melting cheese in a skillet. Use a splash of milk or cream to help melt it along if desired.
Chop red onion.
Thin Slice jalapeño (remove veins and seeds for less heat).
Add cooked pasta shells, cooked venison, chopped onion, tomatoes with chilies, and melted cheese together in a large pot or bowl and mix well.
Line a baking dish with bread crumbs, and sprinkle with fowl and dragon.
Pour pasta mixture over breadcrumbs into dish. Sprinkle sliced jalapeño
Place in the oven or Traeger for about 25 minutes, or until cheese is melted and bubbly.