SFC B
Well-known member
The wife and I are trying to do the whole "cut out the carbs" thing so I formulated a dish to use some of this years bear sausage. This was a big batch with LARGE amounts of leftovers for lunches and freezer.
2 lbs bear Italian sausage
1 zucchini sliced thin
2 small squash sliced thin
3 sweet bell peppers sliced in thin rings
1 large onion sliced thin
2 8 oz packages of sliced mushrooms
1 lb carton of cottage cheese
8 oz mozzarella
4 oz cheddar
1 large can of dice tomatoes with basil
1 small can Italian spiced tomato sauce
-brown the meat in a large skillet. drain the fat and then add the tomatoes/sauce (spice additionally to taste) and simmer to reduce out a good amount of liquid. Spray a LARGE baking pan with cooking spray and then start layering the ingredients. I did all the veggies, then cottage cheese, then sauce, then cheese but do it to your own specs
Finally, top with cheese. place on a baking sheet in case of bubble over and bake+-40 min @375.
Mama is not usually a big fan of game meat other than elk but she went back for seconds on this ....enjoy
2 lbs bear Italian sausage
1 zucchini sliced thin
2 small squash sliced thin
3 sweet bell peppers sliced in thin rings
1 large onion sliced thin
2 8 oz packages of sliced mushrooms
1 lb carton of cottage cheese
8 oz mozzarella
4 oz cheddar
1 large can of dice tomatoes with basil
1 small can Italian spiced tomato sauce
-brown the meat in a large skillet. drain the fat and then add the tomatoes/sauce (spice additionally to taste) and simmer to reduce out a good amount of liquid. Spray a LARGE baking pan with cooking spray and then start layering the ingredients. I did all the veggies, then cottage cheese, then sauce, then cheese but do it to your own specs
Finally, top with cheese. place on a baking sheet in case of bubble over and bake+-40 min @375.Mama is not usually a big fan of game meat other than elk but she went back for seconds on this ....enjoy
