Smoked Venison Penne

A creamy mushroom and venison pasta full of flavours of the Highlands from Nell Nelson
By Nell Nelson
Smoked Venison Penne
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 250 g penne
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 150 g mushrooms, sliced
  • 1 clove garlic, chopped
  • 100 g cold smoked venison steaks, (Rannoch Smokery make a good one)
  • 125 ml double cream
  • 2 egg yolks
  • 25 g parmesan, grated


1. Cook the pasta in plenty of boiling salted water according to the packet instructions.

2. While the pasta is cooking, heat the olive oil in a large frying pan and fry the shallots, mushrooms and garlic until the shallots are soft and golden. Toss in strips of the smoked venison and take the pan off the heat.

3. Mix the cream and the egg yolks in a bowl and season with salt and pepper. Add the cream mixture to shallots and mushrooms, then toss in the drained pasta.

4. Garnish with some extra smoked venison and top with grated parmesan cheese.

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