1 cup uncooked elbow macaroni

1 lb pound ground venison

6 mushrooms

1/4 cup chopped onion  or use onion powder or minced onion

1 – (16oz.) can tomato sauce

1 pkg. (3 ½ oz.) sliced pepperoni

¼ cup sliced olives

1 tsp. sugar

¾ tsp. Italian seasoning

½ tsp Pit Boss GSP or 1/4 tsp pepper

¼ cup shredded cheddar cheese

¼ cup shredded mozzarella cheese

 

Pre-heat grill to 350°.

  1. Cook macaroni as directed.
  2. In a large cast iron skillet, brown the ground meat, add mushrooms, seasonings, and onion. Cook until meat is done.
  3. Stir in tomato sauce, olives, and sugar.
  4. Add macaroni to meat mixture.
  5. Sprinkle with cheese.
  6. Bake 20 – 25 minutes.

This freezes well up to 3 months.