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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick and easy supper dish with an impressive ingredient that packs a powerful flavour punch. Ingredients:
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 |
Directions:
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.
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