Smoked Venison Penne Recipe

Name: Smoked Venison Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g penne; 1 tablespoon olive oil; 2 shallots, chopped; 150 g mushrooms, sliced; 1 garlic clove, chopped; 100 g rannoch smokery cold smoked venison, cut into strips; 2 egg yolks; 125 ml double cream; handful flat leaf parsley; 25 g parmesan cheese

Servings: persons

250 g penne
1 tablespoon olive oil
2 shallots, chopped
150 g mushrooms, sliced
1 garlic clove, chopped
100 g rannoch smokery cold smoked venison, cut into strips
2 egg yolks
125 ml double cream
handful flat leaf parsley
25 g parmesan cheese

1
Heat the olive oil in a large frying pan; add shallots, mushrooms and garlic and fry till shallots are cooked and golden.
2
Toss in strips of Rannoch Smokery Cold Smoked Venison,.
3
Take the pan off the heat
4
In the meantime, cook the pasta according to the pack instructions.
5
Mix the cream and the egg yolks in a bowl and season to taste.
6
Add the egg and cream mixture to the shallots and mushrooms, and then toss in the drained pasta.
7
Add chopped parsley and stir through.
8
Garnish with some extra Rannoch Smokery Cold Smoked Venison, and top with grated parmesan cheese.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 250 g penne, 1 tablespoon olive oil, 2 shallots, chopped, 150 g mushrooms, sliced, and more.

Yes, Smoked Venison Penne 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.

Smoked Venison Penne

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