Dove & Venison Sausage Alfredo Recipe

 Step 1 - Turn the pellet grill on and set to 400 degrees.

Step 2 - Slice yellow and zucchini squash and place in a large sheet of foil. Salt and pepper sliced squash and drizzle with olive oil. Then wrap all four sides of the foil up around the squash, so that the oil and squash will stay in the foil sheet when placed on the grill.

 Step 4 - Leave the squash and mushrooms wrapped in foil and place them on the grill.  (They can begin cooking while you prepare the rest of the ingredients.  Cooking these veggies in foil with oil sautés them just like using a skillet, except there won’t be a mess to clean up later.)

Step 5 - Place deboned dove breasts on large sheet of foil. Season breasts and drizzle with olive oil. 

Step 6 - Fold all four sides of the foil up, creating a pan for the dove breasts to cook/sauté in while on the grill.

Step 7 - With the dove breasts in the pan of foil, place them on the grill. Cook for about 20 minutes.

Step 8 - Place sausage links on the grill and cook for about 12-15 minutes.  Flip them about halfway through cooking.

Step 9 - Cook the farfalle or bow-tie pasta on a stove top according to the directions on the box.

Step 10 - Pour garlic Alfredo sauce into a large pot and simmer on the stove.

Step 11 - Remove foil wrapped squash and mushrooms from the grill. (Altogether, these veggies should have cooked about 25 -30 min or until they became soft.)

Step 12 - Remove sausage from the grill and slice.

Step 13 - Remove dove breasts from the grill.

Step 14  - Place a generous helping of the pasta on a plate.  Add a mixture of dove breasts, sausage, and mushrooms on top of the pasta.  Top with garlic Alfredo sauce.  Serve with zucchini and yellow squash.