Venison Bucatini

Directions

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