Pasta With Venison and Porcini

• 1 venison tenderloin, 8 to 9 ounces, in 1-inch cubes
• 3 tablespoons extra virgin olive oil
• Salt
• black pepper
• 6 sprigs fresh thyme
• 1 ounce dried porcini
• 1/2 cup dry white wine
• 2 teaspoons purple Brive mustard, or Dijon mustard
• 1/4 cup minced shallots
• 1 tablespoon unsalted butter, or half unsalted, half black truffle butter
• 6 ounces fresh fettuccine or pappardelle

1. Place venison in a bowl, add 2 tablespoons oil, 1/4 teaspoon salt, 1/2 teaspoon pepper and leaves from 4 sprigs thyme.
2. Mix well and set aside.
3. Place porcini in a bowl, add 2/3 cup warm water and set aside.
4. Wait 30 minutes.
5. In a bowl, mix wine and mustard together.
6. Place a fine strainer over bowl and place porcini in it.
7. Press out as much liquid as possible.
8. Mix mushroom liquid with wine mixture.
9. Dry porcini on paper towel and chop.
10. Heat remaining oil in a 12-inch skillet.
11. Add shallots and chopped porcini and saute over medium heat until tender and lightly browned, about 3 minutes.
12. Season with salt and pepper.
13. Remove from pan.
14. Bring a pot of salted water to a boil for pasta.
15. Heat 1/2 tablespoon unsalted butter in skillet on medium-high, add venison and quickly sear on all sides.
16. Remove from pan.
17. Return shallots and porcini to pan and add reserved liquid.
18. Simmer until somewhat reduced.
19. Stir in remaining butter or truffle butter.
20. Remove from heat.
21. Boil pasta about 4 minutes, drain and add to skillet.
22. Simmer contents of skillet briefly, tossing ingredients together, until heated through.
23. Check seasoning.
24. Add venison, toss again and serve garnished with thyme sprigs.

tenderloin, extra virgin olive oil, salt, black pepper, thyme, porcini, white wine, purple brive mustard, shallots, unsalted butter, fresh fettuccine

Taken from cooking.nytimes.com/recipes/1012662 (may not work)