Smoked Venison Penne

Name: Smoked Venison Penne
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

10 ingredients

8 steps

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

Directions

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.