I file this one in the “family favorites” category when it comes to wild game dishes. I file it in the “quick and easy without a ton of dirty dishes” category as well. It’s a win/win for everyone. The recipe starts with a quick sear of venison backstrap steak tips, then finishes up in the same pan with a rich and creamy sauce. We like to top the pasta with some crumbled blue cheese before serving, but that is entirely up to you. It’s tasty either way.

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If you have some backstrap, a few mushrooms, and some pasta, you can turn out a complete family meal in just a few minutes. Images by author

Go ahead and put your pasta water on before you start cooking so that it comes to a boil. As soon as the water comes to a boil, add the pasta. The sauce won’t take long. Start with about a pound to a pound and a half of backstrap that you have trimmed and cut into bite sized pieces. Season the meat well with salt, pepper, and a bit of garlic powder.

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Trim the backstrap and cut it into bite-sized pieces, then season well.

Add two tablespoons of oil and and two tablespoons of butter to a large skillet. Toss in a sprig of rosemary. Once the butter just starts to brown and smoke, add the venison. Do it in batches if you need to. It’s important that you give the meat plenty of room in the pan so that it gets a good sear and doesn’t just steam. That sear builds a lot of flavor in the finished dish.

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Sear the venison in batches to a deep, rich color.

Once the backstrap is cooked to your liking (for me that is medium rare with a nice pink center and takes about 4 minutes in the pan) go ahead and pull it out and place it on a warm platter. Loosely tent the backstrap with foil to keep it warm while you make the sauce. Leave the rosemary in the pan while you make the sauce.

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Add the diced shallot and the mushrooms to the pan. Sauté for 5-7 minutes or until the mushrooms soften and the shallot is translucent. Add two cloves of minced garlic and continue cooking an additional minute or two. Add the Italian seasoning.

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Sauté the mushrooms, shallot and garlic.

Add 1 cup each of chicken stock (or white wine) and heavy cream to the pan. Stir well to combine and scrape up any stuck on bits from the bottom of the pan. Those also add greatly to the finished flavor.

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Add the wine or stock along with the heavy cream, then stir in the cheese.

Once the mixture starts to boil, reduce the heat to a simmer. Add the parsley, Italian seasoning, and a half cup of grated parmesan cheese. Stir to combine. Return the venison backstrap tips to the pan and stir to evenly coat the meat.

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Add the pasta.

Drain the pasta and add it to the skillet, tossing to blend and cover the pasta with the sauce.

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Stir to evenly coat the pasta with sauce and blend in the backstrap and mushrooms.

Top with blue cheese or feta crumbles and a bit more parmesan, if desired, just before serving.

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