Venison Bucatini Recipe

Name: Venison Bucatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Boiling Water; 1 ounce, weight Porcini Mushrooms, Dried; 2 Tablespoons Bacon Grease Or Vegetable Oil; 1 pound Ground Venison (beef Or Pork Can Be Used); 1 Tablespoon Butter; 1 Tablespoon Olive Oil; 1 whole Garlic Clove, Minced; 1/2 cups Onions, Diced; 1 cup Water (or Reserved Pasta Water); 2 Tablespoons Tomato Powder; 1- 1/2 ounce, weight Condensed Venison Stock *; Salt And Pepper, to taste; 1/2 teaspoons Fresh Ground Himalayan Pink Salt (optional); 16 ounces, weight Bucatini Pasta, Cooked According To Package Directions And Drained

Servings: persons

1- 1/2 cup Boiling Water
1 ounce, weight Porcini Mushrooms, Dried
2 Tablespoons Bacon Grease Or Vegetable Oil
1 pound Ground Venison (beef Or Pork Can Be Used)
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 whole Garlic Clove, Minced
1/2 cups Onions, Diced
1 cup Water (or Reserved Pasta Water)
2 Tablespoons Tomato Powder
1- 1/2 ounce, weight Condensed Venison Stock *
Salt And Pepper, to taste
1/2 teaspoons Fresh Ground Himalayan Pink Salt (optional)
16 ounces, weight Bucatini Pasta, Cooked According To Package Directions And Drained

1
Pour boiling water over Porcini mushrooms in a bowl and let them stand at least 30 minutes.
2
Meanwhile heat a large skillet over medium-high heat.
3
Add bacon grease and ground venison.
4
Season with salt and pepper.
5
Cook, stirring occasionally until meat is well browned.
6
Pour into a bowl and set aside.
7
Remove mushrooms from the bowl, reserving broth.
8
Rinse mushrooms under running water to remove any grit.
9
Dice mushrooms and set aside.
10
Strain mushroom broth into another bowl, using a coffee filter or cheesecloth.
11
Set broth aside.
12
Add butter and olive oil to the skillet over medium-low heat.
13
Add garlic and onion, cook stirring often until softened.
14
Raise heat to medium-high.
15
Add 1 cup water (or reserved pasta water), the reserved mushroom broth, tomato powder, and More Than Gourmet venison stock.
16
Whisk together until well combined and bring to a boil.
17
Add mushrooms and venison and lower heat to low.
18
Simmer for 15 to 20 minutes.
19
Serve sauce over bucatini with a sprinkle of Himalayan pink salt.
20
*I used More Than Gourmet brand venison stock, beef stock could be used.

820

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 14 ingredients. The key ingredients include: 1- 1/2 cup Boiling Water, 1 ounce, weight Porcini Mushrooms, Dried, 2 Tablespoons Bacon Grease Or Vegetable Oil, 1 pound Ground Venison (beef Or Pork Can Be Used), and more.

Yes, Venison Bucatini falls under the Meat & Poultry 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.

Venison Bucatini

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