Walking On the Wild Side

Here is the latest installment of my puzzle and a dinner series.  This one is a bit of a deviation from the others, since it was not of a location, but was something completely different instead.  Our latest puzzle was an elk puzzle, hence my quest for elk meat from Wally’s Quality Meats.  Wally’s Quality Meats  I had to wait a couple of weeks after finishing this one because Wally’s was closed for a couple of weeks right after we had finished our puzzle.


I purchased both elk sausage and elk filets.  I used some of the elk sausage this time.  I made a simple creamy pasta with vegetables and the elk sausage.  Sticking with the wild theme, I also made some huckleberry bread using the rest of the huckleberries we collected from our bush.  I’ll Be Your Huckleberry  Since elk was on the menu, and wild game tends to go better with heavier, bolder wines, I went with an Argentine malbec.  It was the perfect choice.


Pasta with Elk and Vegetable Cream Sauce


Cooked fettuccine

1 lb elk sausage, cubed

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

1/4 red onion, sliced thin

1 1/2 TBSP garlic

1 jalapeno, diced fine

2 cups mushrooms, sliced

2 cups chicken broth or 1 can

1 cup heavy whipping cream

salt & pepper to taste

1-2 tsp red pepper flakes, optional

olive oil for cooking


This is a heavy sauce, with rich flavors, so you need a heavier pasta that can withstand these heavier, richer flavors.  Fettuccine is perfect.

Cube the elk sausage and saute for about 2-3 minutes in the olive oil.


Add the vegetables and continue to cook for another 3-5 minutes, or until the vegetables are mostly tender, but still have a little crispness to them.


Add the chicken broth and bring everything a boil.  Then reduce the heat to a simmer and add the whipping cream.  Mix everything together thoroughly and readjust the seasonings as needed.  Cook for about 5-7 minutes, stirring occasionally.




If you like your sauce a little thicker, incorporate some flour into the sauce and let it cook down for about 5 minutes.  I added about 1-2 TBSP of flour.  Serve it over fettuccine, and dinner is served.  Even while dining in the burbs, you can still walk on the wildside, even if only for just a bit.


Stay safe and stay well Everyone.  ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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