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1
Place venison in a bowl, add 2 tablespoons oil, 1/4 teaspoon salt, 1/2 teaspoon pepper and leaves from 4 sprigs thyme.
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2
Mix well and set aside.
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3
Place porcini in a bowl, add 2/3 cup warm water and set aside.
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4
Wait 30 minutes.
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5
In a bowl, mix wine and mustard together.
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6
Place a fine strainer over bowl and place porcini in it.
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7
Press out as much liquid as possible.
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8
Mix mushroom liquid with wine mixture.
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9
Dry porcini on paper towel and chop.
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10
Heat remaining oil in a 12-inch skillet.
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11
Add shallots and chopped porcini and saute over medium heat until tender and lightly browned, about 3 minutes.
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12
Season with salt and pepper.
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13
Remove from pan.
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14
Bring a pot of salted water to a boil for pasta.
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15
Heat 1/2 tablespoon unsalted butter in skillet on medium-high, add venison and quickly sear on all sides.
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16
Remove from pan.
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17
Return shallots and porcini to pan and add reserved liquid.
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18
Simmer until somewhat reduced.
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19
Stir in remaining butter or truffle butter.
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20
Remove from heat.
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21
Boil pasta about 4 minutes, drain and add to skillet.
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22
Simmer contents of skillet briefly, tossing ingredients together, until heated through.
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23
Check seasoning.
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24
Add venison, toss again and serve garnished with thyme sprigs.
