Venison Bucatini

• 1- 1/2 cup Boiling Water
• 1 ounce, weight Porcini Mushrooms, Dried
• 2 Tablespoons Bacon Grease Or Vegetable Oil
• 1 pound Ground Venison (beef Or Pork Can Be Used)
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 whole Garlic Clove, Minced
• 1/2 cups Onions, Diced
• 1 cup Water (or Reserved Pasta Water)
• 2 Tablespoons Tomato Powder
• 1- 1/2 ounce, weight Condensed Venison Stock *
• Salt And Pepper, to taste
• 1/2 teaspoons Fresh Ground Himalayan Pink Salt (optional)
• 16 ounces, weight Bucatini Pasta, Cooked According To Package Directions And Drained

1. Pour boiling water over Porcini mushrooms in a bowl and let them stand at least 30 minutes.
2. Meanwhile heat a large skillet over medium-high heat.
3. Add bacon grease and ground venison.
4. Season with salt and pepper.
5. Cook, stirring occasionally until meat is well browned.
6. Pour into a bowl and set aside.
7. Remove mushrooms from the bowl, reserving broth.
8. Rinse mushrooms under running water to remove any grit.
9. Dice mushrooms and set aside.
10. Strain mushroom broth into another bowl, using a coffee filter or cheesecloth.
11. Set broth aside.
12. Add butter and olive oil to the skillet over medium-low heat.
13. Add garlic and onion, cook stirring often until softened.
14. Raise heat to medium-high.
15. Add 1 cup water (or reserved pasta water), the reserved mushroom broth, tomato powder, and More Than Gourmet venison stock.
16. Whisk together until well combined and bring to a boil.
17. Add mushrooms and venison and lower heat to low.
18. Simmer for 15 to 20 minutes.
19. Serve sauce over bucatini with a sprinkle of Himalayan pink salt.
20. *I used More Than Gourmet brand venison stock, beef stock could be used.

boiling water, mushrooms, bacon, ground, butter, olive oil, garlic, onions, water, tomato powder, salt, fresh ground himalayan pink salt, pasta

Taken from tastykitchen.com/recipes/main-courses/venison-bucatini/ (may not work)