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Venison Pasta only proves there's more than one way to cook deer.
A lot of venison recipes only featured the meat with different variations on how to cook it. That's all well and good and staple for many outdoorsmen when it comes to table fare.
However, venison can also be used as an accompaniment to a meal, as you are about to see.
This Jim Beam venison pasta recipe is quick and easy. It's also adjustable for your own tastes.
Check out this video for all you need to know to knock this amazing meal right out of the park. Like always, the step by step ingredients and instructions are below.
Pretty awesome right? It's a new take on a sweet BBQ recipe with a little kick. Add in as much brown sugar and bourbon as you would like for your tastes. The more the better in my opinion. As far as those instructions, here you go.
Jim Bean Venison Pasta
- Salt and peppered venison steaks
- Olive oil
- Several cloves of diced garlic
- Sliced asparagus
- Sliced mushrooms
- Bourbon (Jim Beam in this case)
- 1/3 to 1/2 cup brown sugar
- 2 cups chicken stock
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon flour
Yeah. It seems like there sure is a lot of ingredients there, right? Don't worry. This is actually pretty easy. To get this recipe started, just sear the venison steaks in the oil and set aside. Next, combine the asparagus, garlic and mushrooms in the same pan and cook until the asparagus is tender.
Now comes the bourbon! Pour in a healthy dose of booze. I would recommend at least a few shots. The more you pour, the more bourbon flavor the pasta will have. Next, stir up all the bits stuck to the bottom of the pan and keep everything on high heat. Finally, add in 1/3 to 1/2 cup of brown sugar and stir.
For the sauce, pour in two cups of chicken stock with the cream, flour, and butter and combine with everything already in the pan. Bring all this back to a steady simmer. Once throughly mixed, combine this sauce with your linguine and you are good to go.
To serve, add back in your sliced meat on top of the venison pasta with a few good sprinkles of brown sugar.
This is a recipe fit for a five star restaurant. Enjoy!