1 pound ground venison
1 Tbsp. onion powder
2 tsp. Alpine Touch (salt and pepper seasoning blend)
8 ounces elbow macaroni (cooked)
15 ounces pizza sauce
1 can mushrooms, sliced
Shredded Mozzarella cheese
Pepperoni
Preheat Pit Boss grill to 350 degrees.
In skillet brown venison and add in onion power and Alpine seasoning. As the venison is browning, cook elbow macaroni as directed on box. In a 2-quart baking dish add venison mixture and elbow macaroni, pizza sauce, mushroom and cheese; mix thoroughly. Top with more cheese and pepperoni.
Grill at 350 degrees until heated and cheese is bubbly and brown.
