Angel Hair Pasta w/ Axis & Portobello Mushroom Sauce

Here is a delicious alternative to your everyday spaghetti with meat sauce.  Works great with any ground venison!

Recipe serves 3 to 4 people

Ingredients

2 tablespoons of extra-virgin olive oil
1 tablespoon of butter
1 lb ground axis venison (or any wild venison)
1 pkg angel hair pasta noodles
1-16oz jar of tomato sauce
1 handful of portobello mushrooms, sliced (can substitute with shitake or white mushrooms)
1 dried red chile pepper, crushed
1-2 shallots, sliced (can substitute with 1/4 cup of chopped onion)
1 clove garlic, chopped
4 sprigs of fresh parsley, chopped
grated Parmesan cheese
Tony Chacere’s seasoning (any season salt)
Montreal Steak seasoning
salt & pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Remove from heat and drain.

In a large skillet, brown ground meat. Sprinkle Tony’s (season salt) on meat and heat until fully cooked.  Add tomato sauce and fold meat into sauce.  Season with salt and pepper to taste.  Reduce heat and simmer as you cook mushrooms and shallots.

Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add red pepper, garlic, Montreal Steak seasoning, then add shallots and mushrooms. Cook for a few minutes until shallot and mushrooms become tender, stirring constantly.

Plate pasta and top with meat sauce.  Add mushrooms and shallots onto sauce.  Top with grated Parmesan cheese and garnish with parsley.  Enjoy!

Try this dish paired with a Reisling or one of your favorite white wines