If you want a venison pasta recipe that is going to impress, you found it.
My wife is the taste tester of every single one of the wild game recipes that I make. If she approves of them, I turn them into something and share them. If she doesn’t, well, we just don’t talk about those ones that aren’t very good.
However, this recipe for Jim Beam venison pasta just might be her new favorite.
Trying making this yourself by following along with this video below, and it just might become your new favorite recipe, too.
In case you need the actual recipe, here you go.
Jim Beam Venison Pasta
- Thawed venison steaks
- Olive oil
- Diced garlic
- Sliced mushrooms
- Sliced Asparagus
- 1 cup cream
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups chicken stock
- Half cup or so of Jim Beam
- 1/3 cup brown sugar
To get started, sear the venison in a deep pan with olive oil. When finished, remove the meat from the pan and add in your diced garlic.
Once fragrant, add in the mushrooms and asparagus. Cook for several minutes until soft. Next, add in the brown sugar and a healthy pour of Jim Beam. Use the Jim Beam to deglaze the pan.
Add in chicken stock and simmer for several minutes. Finally, add in 1 cup of cream with 1 tablespoon of butter and 1 tablespoon of flour. Bring all this back to a simmer and reduce heat.
For the final step, combine the sauce with cooked linguine, or just spoon on top.
Serve pasta with sliced venison on top and sprinkle with even more brown sugar. Enjoy!