Smoked Venison Penne

Smoked Venison Penne


2 people made this

About this recipe: A delicious main course suitable for everyday dining when you want something slightly different or special occasions when you want to go the whole hog!!!

LP London, England, UK

Serves: 4 

  • 250g Penne pasta
  • 125ml double cream
  • 2 shallots, chopped
  • 150g mushrooms, wiped
  • 1 garlic clove, chopped
  • 2 egg yolks
  • 25g Parmesan cheese
  • handful flat leaf parsley

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat the olive oil in a large frying pan. Add shallots, mushroom and garlic and fry till the shallots are cooked and golden.
  2. Toss in strips of Rannoch Smokery Cold Smoked Venison. Take the pan off the heat.
  3. In the meantime, cook the pasta according to the packet instructions.
  4. Mix the cream and egg yolks in a bowl and season to taste.
  5. Add the egg and cream mixture to the shallots and mushrooms, then toss in the drained pasta.
  6. Add chopped parsley and stir through.
  7. Garnish with some extra Rannoch Smokery Cold Smoked Venison and top with grated Parmesan cheese.


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