venison carbanara

Directions

this dish is for 1lb of venison. adjust accordingly for bigger batches

first start off by cooking off your pasta. allow to cook while you are preparring the rest of the dish

if using steak cut into thin pieces about 1/4in thick by 1in long

jullienne onions and peppers.

slice mushrooms

place venison in saute pan with the oil, peppers, onions, and sundried tomatoes.

cook until 3/4 done before adding mushrooms as they take far less time to cook. also melt butter into the dish.

add veg stock

in a large mixing bowl (one big enough to hold the entire dish) crack egg and wisk with parm cheese. set off to side

drain your pasta and add it to your saute pan, or add you saute pan to your pan you boiled pasta in if your saute pan isnt big enough to hold it. stir together you  meat and veg mixture with you pasta.

add that mixture to your large mixing bowl with your egg and parm. very quickly mix all the ingrediants together until your egg and parm forms the sauce for the dish. you must do this very quickly to avoid making scrambled eggs. you want the egg and parm to combine with the veg stock and butter in your dish to create a sauce.

ENJOY!!!