Canned Venison Alfredo

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A quick meal and a great use for canned venison. Wonderful with a crusty French baguette and a side of peas.

Canned Venison Alfredo

 

Canned Venison Alfredo
Serves 4
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Prep Time
30 hr
Cook Time
30 hr
Total Time
1 hr
Prep Time
30 hr
Cook Time
30 hr
Total Time
1 hr
Ingredients
  1. 1 quart jar of canned venison, drained of liquid
  2. 1 pound of fresh or dried fettuccini boiled in salted water, and drained.
  3. 1 minced shallot
  4. 1 pkg. sliced porcini or white mushrooms
  5. 1/2 cup heavy cream
  6. 4 tbs. butter (divided in 2)
  7. 3/4 cup freshly grated Parmesan cheese..reserve 1/4 cup for topping
  8. 3 Tbs. fresh Parsley, minced
  9. Olive Oil
  10. Kosher Salt and Pepper
Instructions
  1. Heat olive oil in a large sauté pan over medium heat, add shallot and sauté for 2 minutes.
  2. Add 2 Tbs. butter and mushrooms and sauté for an additional 2 minutes.
  3. Add canned meat and heat through.
  4. Pour in cream, remaining butter and cheese and heat until bubbling hot.
  5. Top with parsley.
  6. Toss Vension Alfredo with cooked pasta.
  7. Season with salt and pepper and reserved Parmesan.
Notes
  1. *Canned in a pressure canner with 1 heaping Tbs. minced garlic and seasoned with kosher salt and pepper.
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