Venison Parmesan with Farfalle Pasta

Don't freak out!  If you don't like or don't have venison for this recipe, chicken works, veal works, and also beef steaks work. Earlier I mentioned that my husband is an avid hunter and we have venison for dinner on a regular basis.  So being creative with it is my mission!

We started with a nice venison steak, cut into serving size pieces.  Dredge the venison in seasoned flour on both sides.  Heat some oil in the skillet and sear both sides.

Flip the steaks over and sear again on the other side.  Searing well will produce some really really great brown bits in the bottom of the skillet.  Don't be afraid!

Those brown bits are money!  Use them to your advantage!

I added 1/2 cup of white wine to deglaze the pan.  Deglaze simply means to loosen up the brown bits and turn  them into part of the sauce.  Simmer the wine, scrape up the brown bits, and simmer until the wine has reduced to about 1/2.  This will be an important part of the final sauce!  Oh, and don't use "cooking wine", use a white wine you would actually drink.

Tonight I kind of did this out of order, after the wine reduction, I poured it into a container, washed the skillet and got ready to saute the mushrooms, onion, and garlic.  Would have been easier the other way around!

Slice the mushrooms, dice the onions and get busy sauteing!

As for the garlic, I learned this trick from the "Two Hot Tamales", Mary Sue Milliken, and Susan Feniger.  Rough chop the garlic, sprinkle on course sea salt, then mash the concoction with the edge of your chef's knife.  Nice!

After you mash up the garlic with the salt, remember to watch your seasonings--you already used a lot of salt.

Ready to make the sauce.  Add some crushed tomatoes to the mushrooms and onions in the skillet, add in the garlic, and the reserved wine reduction.  Seasonings:  oregano, Italian seasoning, salt, pepper, red pepper flakes. Stir it up and taste.

Next take the seared meat (venison tonight) and place on top of the sauce.  Cover the pan and place in a pre-heated 325 degree oven.  Bake covered for 1 1/2 hours.  Tender, tender, tender.

I read on Facebook that today is National Spaghetti Day, so it must be true!  After all it was on Facebook!  This meal needs some pasta to accompany the sauce.  So which will it be?  Farfalle?  Linguine? Hmmm, I think Farfalle--whole wheat if you have it.

When the meat is about 15 - 20 minutes from being done, get the water boiling and add the pasta.  Whole wheat pasta takes a little longer, so read the instructions on the box.  It really is yummy!

Take the skillet out of the oven and top each portion of meat with some grated mozzarella and some grated parmesan cheese, return to the oven.  If you want, turn on the broiler and get the cheese nice and browned and bubbly, but beware, don't overdo or the sauce under the meat will be over done!

Take the individual portions of venison out of the skillet, leaving the sauce behind.  The pasta is begging for it!

Add the Farfalle into the sauce in the skillet and toss toss toss!  

The pasta will be very happy!  And so will you!  (Sprinkle on some parmesan when it is served.)

The meal is done.  Venison Parmesan with Farfalle Pasta. Add a simple tossed green salad with Italian dressing and enjoy!

The suggested wine paring was a Sangiovese, since I didn't have any of that, instead a spicy Shiraz!