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Print this Recipe    Venison Mac

Veni-Mac
Serves 3

1 pound ground venison
1 can tomato paste
2 1/2 cups warm water

3/4 cup finely chopped onions
1 tsp freshly ground black pepper
1 tsp Tony Chacheres Creole Seasoned Salt
1 tablespoon dried parsley leaves
dash celery salt
dash thyme
1 clove crushed garlic (more or less, to taste)

2 cups small elbow macaroni
3/4 cup sweet corn (fresh, canned or frozen)

Brown venison gently over low heat. Pour off drippings. Add tomato
paste and water (Alternately add 16 ounce jar of spaghetti sauce
and 3/4 cup water).

Stir in onions, seasonings, parsley and garlic.

Stir over low heat until ingredients are well mixed and tomato
paste is at a saucey consistency.

Add macaroni and corn. Simmer on low heat 20-25 minutes until
pasta is soft, stirring occasionally. You may need to add about
1/2 cup of water while simmering.

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