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Venison Bourguignon Fettuccine
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- #110491
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 ounces fettuccine pasta, uncooked
5 medium carrots, peeled and thinly sliced crosswise
1 large onion, diced 1-inch
1 tablespoon chopped garlic
1/2 cup water
1 pound venison tenderloin, 1-inch cubes
1 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
6 tablespoons margarine
2 cups hot water
2 tablespoons beef broth base
1/2 cup dry red wine
1 teaspoon dried thyme leaves
1 pound frozen snap peas, heated
directions
Cook pasta according to package directions.
In large seasoned skillet, saute onions, carrots and garlic over high heat. Add 1/2 cup of water. Cover and simmer 5 minutes. Transfer to a dish. Set aside.
Combine flour and pepper in a plastic bag. Add beef to bag a handful at a time, shake to coat. Melt margarine in same skillet over medium-high heat, add floured beef. Quickly brown beef, turning once, about 2 minutes.
Dissolve beef base in hot water. Add to beef in skillet, along with reserved onion and carrot mixture, wine and thyme. Bring to a boil. Simmer uncovered, stirring occasionally, about 4 minutes or until beef is pink in center and sauce has thickened slightly.
Drain pasta and arrange in large shallow pasta bowl. Top pasta with beef mixture, sprinkle with fresh thyme or parsley if desired. Sprinkle drained hot snap peas around outside edge of bowl.
added by
djbaker
nutrition data
Nutritional data has not been calculated yet.
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