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Timber 2 Table - Venison Steak and Blue Cheese Alfredo

Tangy blue cheese and creamy Alfredo sauce team up with seasoned strips of sautéed venison steak in this filling and delicious pasta recipe

Venison Steak and Blue Cheese Alfredo


10 Min

Prep Time


20 Min

Cook Time


3-5

Servings


Easy, Medium

Difficulty

Winter calls for warm, filling meals, and a good dish of pasta fits the bill after a long day in the deer stand or duck blind. Use any venison steak you have handy for this one. Just slice it across the grain into thin strips so that it is tender. This recipe is quick and easy, going from fridge to skillet in under a half-hour.

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This quick and easy venison steak pasta dish will fill you up after a long, cold day afield. All images by Michael Pendley

Tangy blue cheese crumbles pair nicely with savory strips of venison steak and the creamy Alfredo sauce. If you don't care for the flavor of traditional blue cheese but still want to try the recipe, substitute feta cheese crumbles for a milder version that is still delicious.

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Use any venison cut, but slice it against the grain into thin strips so that it is tender.

Heat the oil in a large skillet over medium high heat. Season the steak strips with the garlic powder, onion powder, salt and pepper. Sear the steak for a few minutes per side, until well browned but still medium-rare. Set the meat aside on a warm platter.

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Season the venison, then brown it in oil over medium-high heat.

Reduce the heat to medium. Add the butter to the pan then sauté the garlic, stirring constantly to prevent burning.

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Reduce the heat and add the butter and garlic, stirring to prevent burning.

Once the garlic has cooked for a minute or two, add the heavy cream, Italian seasoning, and parmesan cheese. Stir in the blue cheese crumbles. Add the cooked and drained fettuccine and stir well to fully coat the pasta.

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Build the sauce in the pan, then add the cooked pasta.

Return the cooked venison steak strips to the pan and stir well to combine.

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Return the cooked venison to the pan and stir to incorporate the meat throughout the dish.

Serve it up with some garlic bread and you’ll have a rib sticking meal that will hit the spot when it’s cold outside.

Ingredients

1 pound venison steak, cut into strips

2 tablespoons oil

2 teaspoons garlic powder

1 teaspoon onion powder

Salt and pepper

3 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated parmesan cheese

½ cup blue cheese crumbles

1 teaspoon dried Italian seasoning blend

8 ounces fettuccine, cooked and drained

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