Description
Hearty pasta dish with cheesy, broiled venison. A comforting and flavorful meal.
Ingredients
Units
Scale
- 4 pieces leftover chicken fried venison loin
- 1 lbs (454 g) pasta of your choice
- 1 jar store bought tomato sauce or 2-3 cups (473-710 ml) homemade
- 8 slices mozzerella
- 0.5 cups (118 ml) Parmesan cheese plus more for garnish
- fresh basil (fresh parsley for garnish optional)
Instructions
- Cook pasta according to package directions, reserving about 1 cup of the starchy cooking water.
- Heat sauce in a small saucepan.
- Warm venison under broiler for about 2 minutes per side.
- Remove venison from broiler and top each piece with 2 slices of mozzarella.
- Return to broiler for a few minutes, watching carefully to avoid burning the cheese.
- Once pasta is drained, return it to the pan and add sauce, Parmesan cheese, and reserved pasta water.
- Serve venison on a bed of pasta. Garnish with basil and parsley, if desired.
Notes
- To ensure the venison remains tender, avoid over-broiling. Keep a close eye on it and adjust broiling time as needed.
- For a richer sauce, sauté some garlic and onions in olive oil before adding the jarred or homemade tomato sauce.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of water or pasta water to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100