Ingredients

• 1 lb venison, ground
• 1 C onion, chopped
• 2 ea carrot, chopped
• 32 oz chicken broth
• 1 cn plum tomatoes, chopped
• 1 T dried basil
• 1 T dried oregano
• 1 cn pinto beans, drained and rinsed
• 1 ea zucchini, large bite size
• 8 oz fusilli pasta, cooked
• Parmigiano, grated

Instructions

1. Sweat the onions and carrot, then add the venison and brown.
2. Add the tomatoes, chicken broth, herbs and beans and simmer 30 minutes.
3. Add the zucchini and continue simmering until tender.
4. Add the pasta, plate, garnish with Parmgiano, and serve hot.

Adapted from www.allrecipes.com

Contributed by: Skip