Venison with tagliatelle

Delicious venison pastrama recipe with tagliatelle and blue cheese sauce

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Servings: 4

Welcome to the culinary world of delicious dishes! Today, I will guide you step by step in preparing a savory recipe of venison pastrama with tagliatelle and a creamy blue cheese sauce. This dish not only impresses with its refined taste but also with the combination of textures and colors, turning the meal into a true gastronomic experience.

Venison pastrama is a special ingredient, with a distinct aroma and unmistakable taste that brings a touch of elegance to the plate. Over time, the preparation of smoked meat has been a tradition in many cultures, and today we can enjoy it in a modern and accessible recipe.

Ingredients

- 1 kg venison pastrama
- 1 pack of tagliatelle (recommended brand Giovanni Rana)
- 1 wedge of blue cheese
- 1 slice of cheese (Penteleu)
- 100 g sour cream (12.5% fat)
- 12 small mushrooms (preferably champignon)
- Green salad leaves (3-4 leaves)
- Endive leaves (3-4 leaves)
- 1 cucumber
- Spices: salt, pink peppercorns, dried tarragon, dried rosemary
- Extra virgin olive oil

Step by step preparation

Step 1: Preparing the ingredients

Start by cleaning the mushrooms. Wash them with cold water and remove the stems, keeping them whole to fill. Then, wash the green salad and endive leaves, which you will use as a bed for serving. The cucumber will be cut lengthwise, and each slice will be sprinkled with a pinch of salt to enhance its flavor.

Step 2: Cooking the mushrooms

Heat the grill or a grill pan. Place the mushrooms on the grill and drizzle a few drops of extra virgin olive oil on each mushroom. Leave them on the grill for about 15-20 minutes or until they become golden and tender. They will add extra flavor to the dish.

Step 3: Cooking the venison pastrama

Cut the venison pastrama into pieces about 2 cm thick. Use a brush to coat each piece with olive oil. Place the pastrama on the grill and cook it until tender. It is important to check it with a fork to ensure it is cooked to your liking. Personally, I like to leave it slightly undercooked to retain the juiciness of the meat.

Step 4: Preparing the tagliatelle

In a pot, bring water to a boil with a pinch of salt. When the water starts to boil, add the tagliatelle. Follow the instructions on the package, usually boiling for 2 minutes, then cover the pot and let them hydrate for a few minutes. This is an excellent method to achieve al dente pasta.

Step 5: Preparing the cheese sauce

In a non-stick pan, heat a tablespoon of olive oil. Add the slices of cheese and blue cheese, stirring constantly. When the cheese starts to melt, add the sour cream and continue stirring until you obtain a creamy sauce. Let it simmer for a few minutes, being careful not to stick to the pan.

Step 6: Assembling the dish

On each plate, place 2 leaves of green salad and endive boats filled with salted cucumber. Put the cooked tagliatelle in the center of the plate, then pour the cheese sauce on top. Add the pieces of venison pastrama alongside the grilled mushrooms. For an extra flavor, sprinkle a few pink peppercorns on top.

Serving suggestions

This dish pairs perfectly with a glass of red wine, which will highlight the intense flavors of the venison and the cheese sauce. Additionally, a tomato salad with basil and olive oil would add a fresh and vibrant note to your meal.

Nutritional benefits

Venison pastrama is an excellent source of protein, being a lean meat that contains low amounts of fat. Mushrooms bring antioxidants and vitamins, while tagliatelle provides essential carbohydrates for energy. The cheese sauce, although delicious, should be consumed in moderation due to its fat content.

Possible variations

If you want to add a touch of creativity, you can replace the tagliatelle with other types of pasta, such as fettuccine or penne. Also, for a more exotic flavor, you can add some toasted nuts to the cheese sauce or experiment with different types of blue cheese.

Frequently asked questions

1. Can I replace venison pastrama with another type of meat?
Yes, you can use beef or chicken, but the flavor will be different.

2. Is it possible to prepare this dish without cheese sauce?
Of course! Tagliatelle can also be served with a simple sauce of olive oil and garlic.

3. How can I store venison pastrama for a longer time?
It is recommended to keep it refrigerated in airtight containers to maintain its freshness.

I encourage you to try this recipe and adapt it to your taste. Cooking is an art, and each dish can become a unique story. Enjoy your meal!

 Ingredients: 1 kg venison pastrama. 1 bag of tagliatelle (Giovanni Rana). 1 triangle of blue cheese (Fromage bleu). 1 slice of cheese (Penteleu). 100 g sour cream 12.5% fat. 12 small mushrooms. Spices: salt, pink peppercorns, dried tarragon, dried rosemary.