Description
Savor the rich flavors of Venison Cowboy Butter Pasta with roasted garlic and herbs. Discover this mouthwatering recipe and elevate your pasta night effortlessly!
Ingredients
Scale
- 2 pounds (907 g) venison steak (907 grams)
- 1 pound (454 g) pasta, such as fettuccine (454 grams)
- 1 cup (240 ml) unsalted butter (227 grams)
- 1 head garlic
- 1 tablespoon (15 ml) olive oil (15 milliliters)
- 1 tablespoon (15 ml) fresh rosemary, chopped (15 grams)
- 1 tablespoon (15 ml) fresh thyme, chopped (15 grams)
- 1 tablespoon (15 ml) fresh parsley, chopped (15 grams)
- 1 teaspoon (5 ml) salt (5 grams)
- 1 teaspoon (5 ml) black pepper (5 grams)
- 1/2 teaspoon (3 ml) red pepper flakes (optional ) (2.5 grams)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the top off the head of garlic, drizzle with olive oil, and wrap in foil.
- Roast the garlic in the oven for 30-35 minutes until soft.
- While the garlic roasts, bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente, then drain.
- Pat the venison steak dry with paper towels and season with salt and black pepper.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Sear the venison steak in the skillet for 3-4 minutes on each side until browned.
- Remove the steak from the skillet and let it rest before slicing thinly.
- Once the garlic is roasted, squeeze the cloves out into a small bowl.
- In a large saucepan, melt the remaining butter over low heat.
- Add the roasted garlic to the melted butter and stir until combined.
- Stir in the rosemary, thyme, parsley, and red pepper flakes (if using).
- Add the lemon juice to the butter sauce and mix well.
- Combine the cooked pasta with the butter sauce, tossing to coat evenly.
- Add the sliced venison to the pasta and gently mix.
- Stir in the grated Parmesan cheese until well combined.
- Adjust seasoning with additional salt and pepper to taste.
- Serve the venison cowboy butter pasta warm.
Notes
- Allow the venison steak to rest for at least 5 minutes post-searing for tenderness, then slice thinly against the grain
- Roast the garlic until golden to enhance sweetness and reduce sharpness
- Gradually incorporate Parmesan off the heat, stirring well to avoid clumps
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 350
- Fat: 12g
- Protein: 8g
Keywords: venison pasta recipe, cowboy butter sauce, roasted garlic pasta, herb-infused pasta, creamy venison dish, garlic herb sauce