Herb and Tomato Fettuccine with Cervena® Click here to print this recipe.
Ingredients Serving Size: 4
• 12 oz Cervena® Venison
• 4 oz Fresh spinach fettuccine
• 4 ripe tomatoes skinless & seedless
• 8 shallots or 1 med onion finely chopped
• 5 oz assorted roasted mushrooms
• 2 cloves of garlic, crushed
• 3 tbsp olive oil & 2 tsp butter
• 1 cup fresh tomato puree
• 2 tsp chopped basil & 1 tsp diced oregano
• 3 tbs Marsala wine
• 1 tsp white wine vinegar
• 3 zucchinis cut into matchsticks or ribbons seasoned w/ salt & pepper
 
Method
• Combine herbs, divide mixture into two halves.
• Combine one half with meat, olive oil and garlic. Let stand for up to 2 hours.
• Remove meat from oil and drain off excess. Add 2 tbs oil mixture into pan and heat until very hot.
• Heat approx 1 tbs olive oil in heavy saucepan. Cook mushrooms for 4-5 min or until the pan is dry. Set Aside.
• Sear meat on all sides. Remove from pan and keep warm.
• Saute shallots in pan for 2-4 min or until soft. Add pre-cooked mushrooms and saute for an additional 2-3 min.
• Add Marsala to pan to lift off brownings, reduce.
• Add tomato puree, chopped tomato and remainder of herb mixture. Add vinegar to taste. Cook Fettuccine according to package instructions.
• Add the zucchini & meat to pan mixture. Stir over heat to quickly warm.