This meal is a fairly simple one to assemble. Start with good venison sausage (ground). I used a pound. Brown the sausage, drain and set aside. Cook your favorite pasta. I used gluten free quinoa pasta. Feel free to choose whatever you like. While your pasta is cooking saute some shrimp. I cooked mine with lemon juice and garlic. Once the shrimp is done set it aside. When the pasta is done drain. Take about half of the sausage and set aside. Combine pasta, the rest of the sausage, and shrimp in a mixing bowl and toss to combine.
Take some Ciabetta Rolls and cut in half. Arrange on a cookie sheet face up. Either spray the cookie sheet with non-stick spray or line with foil. Top the ciabetta rolls with the remaining sausage. Add sliced baby portabella mushrooms on top. Top off with a thin slice of deli ham and some shredded cheese, such as Parmesan, mozzarella, or cheddar. Bake at 375 degrees for ten to fifteen minutes. Serve together.