Venison Steak Tortellini In Cream Sauce

This is a recipe that I usually make with leftover grilled venison steak, but it’s more than tasty enough to warrant grilling up a few steaks specifically for this meal. It makes use of frozen cheese filled tortellini to make a quick and easy meal that’s perfect for a busy weeknight. For this one, we used some leftover round steak from this recipe, but backstrap or any venison steak will work.

This quick and easy recipe is the perfect choice when you find yourself with some leftover venison.

Start with the venison steak. Slice it into small bites, then set it aside.

Start by slicing the grilled venison steaks into small bites.

Slice a large yellow onion and 8 ounces of mushrooms.

In a large skillet, heat 3 tablespoons of butter. Add the sliced onion and salt lightly.

Sauté the sliced onion in butter.

Cook for 3-5 minutes until the onion softens. Add the mushrooms. Continue cooking until the onions are caramelized and the mushrooms are soft, about 5-7 minutes.

Add the mushrooms and continue cooking until both the mushrooms and onions are cooked through.

Add the already grilled and sliced venison steak and continue to cook until the meat is heated through.

Add the beef broth and deglaze the skillet, scraping with a spatula to loosen any bits that are stuck to the bottom of the pan. Add the cream and stir to start the sauce.

Add the broth and heavy cream, and deglaze the pan.

Season with salt, pepper, pepper flakes, thyme, and rosemary. Add the grated parmesan and stir well to combine. Add the cooked tortellini to the pan and stir. Turn off the heat and sprinkle over the grated provolone cheese and stir to melt.

Add the tortellini and cheese.

Top the pasta with some of the cream sauce before serving.

Spoon over extra cream sauce before serving.

The results are a rich and creamy pasta dish that the entire family will love.