Gram’s Jams by Janet Kunde
I found this recipe for BLT Pasta in a food network magazine and thought it would be great to incorporate venison into the mix. It worked very well and we enjoyed it very much. It is an easy, quick recipe good for a quick work night meal.
• Kosher salt
• 12 ounces penne pasta (or bow ties)
• 8 slices of bacon
• 1/2 pound venison loin
• 1 red onion
• 3 cloves garlic, sliced
• 1/2 teaspoon red pepper flakes
• 5 cups grape tomatoes
• 1/3 cup heavy cream
• 4 cups baby arugula
• 1/4 cup chopped fresh basil
• Freshly ground black pepper
• Grated parmesan cheese, for topping
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ cup cooking water, then drain.
Meanwhile, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8 minutes. Remove and drain on paper towels, add venison and brown on all sides about 4 minutes. Remove and place on cutting board to rest. Pour off all but 3 tablespoons of the drippings from the skillet. Chop the bacon.
Add the red onion and garlic to the drippings in the skillet. Season with ½ teaspoon salt and the red pepper flakes and cook over medium heat, stirring occasionally, until soft, about 3 minutes. Add the grape tomatoes and cook until they burst, about 12 minutes. Stir in the heavy cream and cook until it begins to thicken, about 2 minutes.
Add the pasta to the skillet along with the bacon, sliced venison, arugula, basil and salt and pepper to taste. Toss to coat, adding enough of the reserved cooking water to loosen. Top with the shredded cheese. A red wine finished the meal to our enjoyment.