2 lbs. deer burger
1/2 c. sliced celery
1/2 c. chopped onion
1 can stewed tomatoes (Italian flavored)
1 c. water
1 sm. can tomato paste
2 tsp. oregano
1 tsp. basil
1 tsp. salt (or to taste)
1 tsp. pepper
1 lb. elbow macaroni

In a large skillet, cook deer burger with celery and onion until burger is done. Drain off liquid. Stir in stewed tomatoes, water, tomato paste and seasonings. Over medium heat, bring the mixture to a boil, stirring frequently to prevent sticking.

Reduce heat and simmer (stirring occasionally) while cooking the elbow macaroni following the package directions. Drain the cooked macaroni. Taste the sauce and adjust seasonings. Return the macaroni to its cooking pan. Stir in the burger mixture and serve with garlic toast.