Jim Beam Venison And Pasta

[Smallie_Stalker]

This is not my recipe. I found it on the internet but thought it sounded good. If any of y'all got some deer meat and give it a go let me know how it tastes.   



Jim Bean Venison Pasta

"A lot of venison recipes only featured the meat with different variations on how to cook it. That's all well and good and staple for many outdoorsmen when it comes to table fare. However, venison can also be used as an accompaniment to a meal, as you are about to see. This Jim Beam venison pasta recipe is quick and easy. It's also adjustable for your own tastes.
Pretty awesome right?

Ingredients

Salt and peppered venison steaks
Olive oil
Several cloves of diced garlic
Sliced asparagus
Sliced mushrooms
Bourbon (Jim Beam in this case)
1/3 to 1/2 cup brown sugar
2 cups chicken stock
1 cup heavy cream
1 tablespoon butter
1 tablespoon flour
Linguine

"Yeah. It seems like there sure is a lot of ingredients there, right? Don't worry. This is actually pretty easy. To get this recipe started, just sear the venison steaks in the oil and set aside. Next, combine the asparagus, garlic, and mushrooms in the same pan and cook until the asparagus is tender.

Now comes the bourbon! Pour in a healthy dose of booze. I would recommend at least a few shots. The more you pour, the more bourbon flavor the pasta will have. Next, stir up all the bits stuck to the bottom of the pan and keep everything on high heat. Finally, add in 1/3 to 1/2 cup of brown sugar and stir.

For the sauce, pour in two cups of chicken stock with the cream, flour, and butter and combine with everything already in the pan. Bring all this back to a steady simmer. Once throughly mixed, combine this sauce with your linguine and you are good to go.

To serve, add back in your sliced meat on top of the venison pasta with a few good sprinkles of brown sugar. (Add in as much brown sugar and bourbon as you would like for your tastes. The more the better in my opinion)".

"This is a recipe fit for a five star restaurant. Enjoy!"

[Oldfart9999]

For red sauce it makes a nice change from pork or beef, just substitute the vension.
Rodney

[flowerjohn]

This is not my recipe. I found it on the internet but thought it sounded good. If any of y'all got some deer meat and give it a go let me know how it tastes.   



Jim Bean Venison Pasta

"A lot of venison recipes only featured the meat with different variations on how to cook it. That's all well and good and staple for many outdoorsmen when it comes to table fare. However, venison can also be used as an accompaniment to a meal, as you are about to see. This Jim Beam venison pasta recipe is quick and easy. It's also adjustable for your own tastes.
Pretty awesome right?

Ingredients

Salt and peppered venison steaks
Olive oil
Several cloves of diced garlic
Sliced asparagus
Sliced mushrooms
Bourbon (Jim Beam in this case)
1/3 to 1/2 cup brown sugar
2 cups chicken stock
1 cup heavy cream
1 tablespoon butter
1 tablespoon flour
Linguine

"Yeah. It seems like there sure is a lot of ingredients there, right? Don't worry. This is actually pretty easy. To get this recipe started, just sear the venison steaks in the oil and set aside. Next, combine the asparagus, garlic, and mushrooms in the same pan and cook until the asparagus is tender.

Now comes the bourbon! Pour in a healthy dose of booze. I would recommend at least a few shots. The more you pour, the more bourbon flavor the pasta will have. Next, stir up all the bits stuck to the bottom of the pan and keep everything on high heat. Finally, add in 1/3 to 1/2 cup of brown sugar and stir.

For the sauce, pour in two cups of chicken stock with the cream, flour, and butter and combine with everything already in the pan. Bring all this back to a steady simmer. Once throughly mixed, combine this sauce with your linguine and you are good to go.

To serve, add back in your sliced meat on top of the venison pasta with a few good sprinkles of brown sugar. (Add in as much brown sugar and bourbon as you would like for your tastes. The more the better in my opinion)".

"This is a recipe fit for a five star restaurant. Enjoy!"

Man that sounds good. Gonna give that a try!! Thanks for the recipe. J.


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[cojab]

That looks like its just my style. Going to have to give it a try this week.

[CraigP83]

Printing this one out, looks fantastic

[cojab]

I thawed some venison tenderloin steaks yesterday. Going to give this a shot tonight since the wife and I will be together for supper.
I'll report back!

[cojab]

If any of y'all got some deer meat and give it a go let me know how it tastes.

Oh holy bucket John, you have to try this!

I cooked this up tonight for mama and I. Very rich and sweet. I used three shots of Jim Beam (since I had it on hand!) and between 1/3 and 1/2 cups of brown sugar. I simmered this part down a while to cook it down just a bit. If you really like bourbon you might add just a touch more. I could have handled a bit more but I really didn't think mama would like it. The brown sugar was just about right. Any more and I think it would have been too sweet. I also added an extra TBSP of flour to thicken the sauce up a bit and I should have added a bit more asparagus.

The first pic here is the bourbon, brown sugar and veggies simmering.
The second pic is the seared venison tenderloins. They were delicious!
The third pic is my heeping plate. You cant keep my fat a$$ away from pasta. I even went back for a small second helping! It was hard to finish though because this stuff has a rich flavor.
Third pic is mama and I with supper and a nice bottle of matching wine!

This dish was actually easy to cook and was without a doubt, delicious!
Thanks for the recipe John.

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[cojab]

Here's the second two pics



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[flowerjohn]

Here's the second two pics

Man Cojab that looks really fine right there and looks as well like you are all having a great time. I will have to get some time to put that dish together. That is a fine thread you started there Smallie! You got us all going now!!!


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[cojab]

Man Cojab that looks really fine right there and looks as well like you are all having a great time. I will have to get some time to put that dish together. That is a fine thread you started there Smallie! You got us all going now!!!


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What the &^#*#(*.
Why did I think you started this thread John. Well, Smallie, you got to try this dish. Hell, everyone should give it "a shot" or two! 

[Smallie_Stalker]

Thanks for the post Jeff. I'll have to get in touch with some of the hunters I know and bribe them out of some of their venison. 

[cojab]

It would be worth it.
But at the same time I thought a little fillet or really any otther decent cut would be fine with it.

Maybe I can figure a way to get a few venison tenderloins out to ya though!

[Donald Garner]

That's looks great guys,  Tks for sharing it with us.

[Smallie_Stalker]

It would be worth it.
But at the same time I thought a little fillet or really any otther decent cut would be fine with it.

Maybe I can figure a way to get a few venison tenderloins out to ya though!

Thank you Jeff, very generous. I have a family member of my brother-in-law coming down from Vermont this weekend and he is bringing me some venison from his freezer. 

[cojab]

Thank you Jeff, very generous. I have a family member of my brother-in-law coming down from Vermont this weekend and he is bringing me some venison from his freezer.