Pasta With Venison and Porcini Recipe

Name: Pasta With Venison and Porcini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 venison tenderloin, 8 to 9 ounces, in 1-inch cubes; 3 tablespoons extra virgin olive oil; Salt; black pepper; 6 sprigs fresh thyme; 1 ounce dried porcini; 1/2 cup dry white wine; 2 teaspoons purple Brive mustard, or Dijon mustard; 1/4 cup minced shallots; 1 tablespoon unsalted butter, or half unsalted, half black truffle butter; 6 ounces fresh fettuccine or pappardelle

Servings: persons

1 venison tenderloin, 8 to 9 ounces, in 1-inch cubes
3 tablespoons extra virgin olive oil
Salt
black pepper
6 sprigs fresh thyme
1 ounce dried porcini
1/2 cup dry white wine
2 teaspoons purple Brive mustard, or Dijon mustard
1/4 cup minced shallots
1 tablespoon unsalted butter, or half unsalted, half black truffle butter
6 ounces fresh fettuccine or pappardelle

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

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 venison tenderloin, 8 to 9 ounces, in 1-inch cubes, 3 tablespoons extra virgin olive oil, Salt, black pepper, and more.

Yes, Pasta With Venison and Porcini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Venison and Porcini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions