Elk Sausage BBQ Artichoke Pasta
- Ready In:
- 1 lb elk sausage
- 2 cups dry pasta
- 3 garlic cloves
- 1 cup artichoke heart
- 1 cup zucchini
- 1 cup mushroom
- fresh tarragon
- olive oil
- salt and pepper
- Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
- Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
- Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
- Put pasta in a large bowl; add elk sausage and all BBQ’d vegetables. Mix well. Top with Parmesan Cheese and serve.
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RECIPE SUBMITTED BY
I enjoy everything outdoors... especially hunting, fishing and taking pictures of Nevada's Landscapes. My most enjoyable hobby has been developing creative and easy recipes for cooking up our recent Elk and Goose meat. I developed NevadaFoodies to share these recipes and photographs of both the food and the great Nevada outdoors.