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Venison Cowboy Butter Pasta

Name: Venison Cowboy Butter Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Venison
Ingredients: 1 lb Venison backstrap Seasoned with SPG seasoning (salt, pepper, garlic); 1/2 . Onion, diced; 1 . Stick of butter; Seasoning: . Cayenne pepper, Paprika, Salt and pepper; 5 . Cloves of garlic, grated; 1/8 cup Parsley; 1/8 cup Chives; . . Juice of half a lemon; 1 tbsp Tomato paste; 1 cup Heavy cream; 2 oz Parmesan cheese; . . Cooked noodles of choice

Creamy, buttery, and packed with a little kick, this Venison Cowboy Butter Pasta combines seared venison backstrap with a bold garlic herb cream sauce loaded with cayenne, paprika, fresh herbs, and parmesan cheese. The perfect spicy wild game pasta.

Prep Time

10m

Cook Time

20m

Total Time

30m

Servings

Rating

Not rated

Ingredients

1 lb Venison backstrapSeasoned with SPG seasoning (salt, pepper, garlic)

1/2 . Onion, diced

1 . Stick of butter

Seasoning: . Cayenne pepper, Paprika, Salt and pepper

5 . Cloves of garlic, grated

1/8 cup Parsley

1/8 cup Chives

. . Juice of half a lemon

1 tbsp Tomato paste

1 cup Heavy cream

2 oz Parmesan cheese

. . Cooked noodles of choice

Instructions

0 of 8 complete

Season venison backstrap with SPG blend. (salt, pepper, garlic)

Heat cooking oil in a skillet over medium-high heat and sear venison until your preferred doneness. Halfway through cooking, add 1 tbsp of butter and baste the steak. Remove and let rest.

In the same skillet, add diced onion and sauté for a couple minutes until softened.

Add 1 stick of butter and melt completely. Stir in cayenne pepper, paprika, salt, and pepper. Let the seasonings toast for about 1 minute.

Add grated garlic, parsley, chives, lemon juice, tomato paste, and heavy cream and stir until incorporated and heated through.

Add parmesan cheese and mix until smooth and creamy.

Add cooked noodles and toss until fully coated in the sauce.

Slice venison backstrap. Add pasta to a bowl, top with sliced venison, extra parmesan, and enjoy!

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