Smoked Venison Penne

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 250 g penne
• 1 tablespoon olive oil
• 2 shallots, chopped
• 150 g mushrooms, sliced
• 1 garlic clove, chopped
• 100 g rannoch smokery cold smoked venison, cut into strips
• 2 egg yolks
• 125 ml double cream
• handful flat leaf parsley
• 25 g parmesan cheese

Recipe

• 1 heat the olive oil in a large frying pan; add shallots, mushrooms and garlic and fry till shallots are cooked and golden.
• 2 toss in strips of rannoch smokery cold smoked venison,.
• 3 take the pan off the heat
• 4 in the meantime, cook the pasta according to the pack instructions.
• 5 mix the cream and the egg yolks in a bowl and season to taste.
• 6 add the egg and cream mixture to the shallots and mushrooms, and then toss in the drained pasta.
• 7 add chopped parsley and stir through.
• 8 garnish with some extra rannoch smokery cold smoked venison, and top with grated parmesan cheese.