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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I had a little vension left over from making stew and wanted to try something different. I used what I had on hand and thought it came out pretty good! Ingredients:
1 onion, diced |
3 tablespoons garlic, minced |
1 tablespoon butter |
2 cups venison, diced |
1/2 cup carrot, diced |
1/2 cup celery, diced |
1 cup cabbage, chopped |
1 (28 ounce) can tomatoes seasoned with basil garlic & oregano |
2 1/2 cups water |
3 beef bouillon cubes |
1 cup frozen corn |
1 teaspoon dried italian seasoning |
1 (16 ounce) can kidney beans |
1 teaspoon mrs. dash seasoning mix |
1 cup elbow macaroni (uncooked) |
parmesan cheese (optional) |
Directions:
1. Melt butter in large pot over medium high heat.
2. Saute onions and garlic til just tender.
3. Add vension and saute til cooked through.
4. Add the rest of the ingredients except for the uncooked pasta.
5. Cover, reduce heat and simmer for 15-20 minutes.
6. Add pasta.
7. Simmer for additional 10-15 minutes until pasta is done.
8. Serve topped with Parmesan cheese!
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