As I’ve mentioned in my previous bear posts, we start with our breakfast spiced bear sausage and spice it up accordingly. For this recipe, I marinated for about 30 hours one pound of ground bear sausage with fennel, sage, thyme, rosemary, and a Chardonnay.
We have a great fondness for pizza in our household. Sometimes we get in pizza ruts, especially when I make a big batch of dough. We’ll eat a pizza a night until we’re out of dough. It’s so simple and quick to make. And with Roy, the big test for a meal receiving an “A” grade is if it is filling. Pizza is always filling, even when it is vegetarian.
But Roy still insists (most of the time) that it needs meat. I think the best wild game meats for a pizza are either grouse or trout. However, grouse are sometimes difficult to find, and we haven’t been fishing since this summer! Some may like a ground meat topping, as in a taco pizza, or cheeseburger pizza, but neither one of us care too much for that.
Since we’ve found new ways to use our ground bear meat instead of simply breakfast sausage patties (which ARE delicious…but since we still have half a freezer full of bear sausage, it’s nice to be able to use it in other recipes), I’ve been on an Italian recipe kick with it. (See how we make our bear sausage.)
Growing up, spaghetti with meat sauce was a Sunday staple in our household. It was quick, easy, delicious. So my Italian kick naturally gravitated toward something similar.
When I went to the store to buy the ingredients, peppers were on sale. Their bright colors drew me in, and I stocked up on red, yellow, and green peppers.