I’ve discovered that hunting and pasta go together. I’m sure the same could be true for any outdoor activity that makes a person work up an appetite that only pasta can come close to safisfying.
When we were out elk hunting in Colorado earlier this month, co-worker Mark Young brought a pheasant casserole with pasta for one of our meals up in the mountains. We gobbled that up quickly after a long day in the bush.
And the past two weekends, when we were pheasant hunting in western North Dakota, his brother, Terry, was the author of a very tasty pheasant pasta soup that we had over the course of a couple of days. And I fixed a meat sauce with elk burger, tomatoes and onions from my garden, a little garlic and a few spices (oregano, basil and thyme) to top some spaghetti for another supper.
Those tasty pasta meals did wonders to restore some of the carbs we burned up while walking in search of game and enjoying the great outdoors.
While perusing my food sources this morning, I came across the following recipes for homemade pasta and spaghetti sauce. I might have to tuck them away for a future hunting trip. Or maybe have them tonight — just for the heck of it.
After all, it’s still National Pasta Month!
¼ cup olive oil
½ cup butter
1 cup chopped onion
1 pound fresh mushrooms, sliced
1 pound ground beef
½ pound hot or mild Italian sausage, uncooked
5 cloves garlic, pressed
4 teaspoons dried parsley
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
4 ounces red wine
3 16-ounce cans tomato sauce
6 ounces tomato paste
2 carrots, diced
2 stalks celery, diced
Warm oil and butter in a saucepan over low heat. Add onion and mushrooms, and saute until golden brown, stirring occasionally.
In another pan, brown ground beef and Italian sausage. Add garlic, parsley, salt, black pepper and cayenne pepper. Cook over low heat for 10 minutes. Add wine, and steam 2 minutes. Add tomato sauce, tomato paste, carrots, celery, cooked onions and mushrooms to meat. Bring to boiling. Cover and cook over low heat 1 hour, stirring occasionally.
Yield: Serves 12.
Homemade Egg Noodles
1½ cups all-purpose flour
1 egg white
1 tablespoon olive oil
1 teaspoon salt
3 tablespoons cold water
In the bowl of a food processor, using a metal blade, place flour, egg, egg white, oil and salt. Turn on food processor to mix ingredients. Slowly pour cold water into mix, while processor is running, until dough forms a ball. Let dough ball continue to process for one minute to knead. Place dough in a plastic bag to rest for 10 minutes before rolling it out.
When rolling it out, add lots of flour to keep it from sticking together. To cut pasta, follow manufacturer’s directions for pasta maker.
Yield: Serves 4.
To make by hand: Place flour in a large bowl. Make a well in center and add egg, egg white, oil and salt. Mix together until dough can be gathered into rough ball. Add a little water if necessary. Knead dough on floured board 10 minutes. Dough should be smooth, shiny and elastic. Place dough ball in a plastic bag to rest for 10 minutes before rolling it out.