Recipe: Venison Cheesesteak Pasta

A good cheesesteak sandwich is hard to beat with its rich and tempting flavors. Taking the meat and cheese theme and adding it to your favorite pasta is a twist on an old favorite that provides a new way to enjoy it. Using different varieties of cheese helps to bolster the flavors, so get creative.

Serving the meat and cheese on spaghetti, macaroni, or tortellini can diversify the recipe and add your preferred pasta into the mix. The recipe can be made with ground or thin slices of venison. It is easy to convert the recipe using wild hog, waterfowl or black bear.

Ingredients

• 2 Tbsp olive oil
• 1 ½ lbs. ground venison
• 1 medium onion, chopped
• 1 cup mushrooms, sliced
• ½ cup beef broth
• 2 cloves garlic, minced
• ½ cup cheddar cheese, shredded
• ¼ cup parmesan cheese, grated
• ½ tsp. black pepper
• ½ tsp. onion salt
• 1 cup heavy cream
• 1 cup provolone cheese, shredded (or slices)
• ½ lb. pasta or tortellini

Directions

1. Heat the olive oil in a large cast-iron frying pan and add the onions and mushrooms. Sauté for five minutes, then add the ground venison and cook until browned.
2. Add the beef broth, minced garlic, cheddar and parmesan cheeses, pepper, and salt.
3. Add the cream gently and stir, then simmer for 10 minutes.
4. Cook the pasta or tortellini according to the instructions, drain and set aside.
5. Plate the pasta, cover it with the meat mixture and top with provolone cheese.
6. Serve hot.