Venison Steak Cowboy Butter Pasta

I’m a big fan of simple recipes that don’t leave a ton of dirty dishes after they are made. I’m an even bigger fan of recipes that taste so good that my entire family eats and asks for them again and again. This one fills both bills.

This rich and savory pasta sauce is the perfect match for venison steak or any big game. Images by author.

Savory bites of tender deer steak and pasta get coated in a creamy kick-ass garlic butter sauce with just the right amount of heat. You can adjust the heat level to your liking by adding more or less jalapeño and red pepper flakes.

Jalapeño and red pepper flakes provide your desired level of heat. Add more or less to your liking.

Start by cooking a half-pound of your favorite pasta al dente. I used rigatoni because that’s what I had in the cabinet, but any short pasta will work. Don’t overcook it; just get it soft in the salted water. The pasta will continue to cook in the sauce.

Use a large skillet for this one. After you sear the steak bites, you will make the sauce in the same pan and then add the pasta at the end. You’ll want plenty of room for everything.

For the steaks, use backstrap or top round for tenderness. Let the steaks rest for a while on the counter to come up in temperature a bit. Cut them into bite-sized pieces. Season the steak bites well with your salt-pepper-garlic blend of choice along with some smoked paprika.

Cut your venison steak into bite-sized pieces.

I have pretty much moved away from seed oils in my cooking when possible. I usually go with beef tallow these days. The jury is still out on whether it is a healthier option (probably not), but the added flavor is worth it.

Add your oil of choice to a skillet over medium-high heat. Sear the steak bites for two to three minutes per side until they have good color and reach your desired doneness. Shoot for 125 to 130 in the thickest part for medium-rare. They will cook a bit more in the sauce later, so don’t overdo it. Move the venison to a plate, and cover to keep warm. Do this in batches so you don’t overcrowd the skillet, preventing a good sear.

Sear the steak on all sides. Work in batches to prevent overcrowding the pan.

Reduce the heat to medium and add the butter. Toss the diced jalapeño and diced shallot into the pan.

Sauté the shallot and jalapeño in butter.

Sauté until both are soft. Add the garlic, Worcestershire, red pepper flakes, cajun seasoning, thyme, and mustard.

Add other seasonings.

Stir to blend. Reduce the heat to low. Stir in the cream, parmesan and chives.

Add the cream and grated cheese.

Stir to blend, and bring to a simmer. Check for flavor, and salt and pepper to taste.

Simmer and taste to adjust seasonings.

Return the venison to the pan and add the cooked pasta, stirring to evenly blend and coat everything with the sauce.

Return the seared venison, add the pasta, and stir to blend and coat everything with sauce.

Serve this one with a slice of bread and a salad and you have a full meal the entire family will enjoy.

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