Ingredients:
1 lb ground Venison Italian sausage (the original calls for reg. italian, but I sub. venison instead)
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced potatoes,
¼ of a bunch of parsley (I dont care for Kale, so I changed it to parsley)
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Preparation:
1.Sauté Venison Italian sausage and crushed red pepper in a large pot. Drain excess fat,
2.In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3.Add chicken bouillon and water to the pot and heat until it starts to boil.
4.Add the sliced potatoes and cook until soft, about half an hour.
5.Add the heavy cream and just cook until thoroughly heated.
6.Stir in the sausage and the parsley, let all heat through and serve.
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