Venison Carbonara

After reading an interesting post from The Shotgun Chef about cooking carbonara with rabbit now that the game season is over I got to thinking about what I was going to do now my ready supply of wild meats has dried up.

There are some bits and bobs in the freezer, obviously, but it’s time to start concentrating on what I can still get until August when it all kicks off again.

Rabbit, of course, is one option. Sadly the little blighters haven’t done so well in the last few years around where we are, (the ferrets have been most disappointed), and aside from one fruitful trip to Cumbria, (after which the dog ate most of the bag while we were in the pub afterwards), it’s been a pretty dry season for rabbiting.

Pigeon is one of my favorite and luckily it’s available all year round, hoping to get some in the not too distant future!

IMG_3725

And then there is always venison. There is always some kind of deer in season; stags, bucks, does and hinds of various varieties come in and out so that you’re never left without some form of venison. I’m very lucky that my fiance has had a few lucky trips recently and our fridge has been groaning with it!

After roasting a leg, and being inspired by the aforementioned blog, I used up the leftovers by making carbonara. It was quick and easy! Here’s how I do my carbonara (feeds two);

  • one onion, finely chopped

    Terrible phone photo - but you get the idea

    Terrible phone photo – but you get the idea

  • 2 cloves garlic, crushed
  • handfull of mushrooms, chopped
  • oregano
  • salt and pepper
  • venison leftovers, diced (about 200g)
  • 150ml double cream
  • 1 large egg
  • pasta to serve
  • Parmesan to garnish

Fry up the onions and garlic first, in a (small) splash of oil before adding the mushrooms and venison. (My venison had already been cooked so I was sure to fully reheat the meat), cook for a couple of minutes before adding the double cream, oregano and seasoning. make sure it all comes up to temperature before adding to cooked pasta. Combine the cooked pasta with the sauce and crack an egg over the whole lot. The heat from the pasta and sauce is intended to cook the egg but you might want to return it briefly to the hob just to be sure.

Then scatter with Parmesan before eating!

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