Cajun Venison Alfredo

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Back in the early days of My Wild Kitchen I posted a recipe for Venison Alfredo.

Venison Alfredo

And it is spectacular. But every now and then we like to spice things up. My friend Heather, who inspired the Venison Southwest Eggroll post, also shared a recipe in the church cookbook for Cajun Chicken Alfredo. So, once again, I’m stealing her recipe, and adapting it to fit our taste buds and meat supply.

This recipe is not necessarily “hot” spicy, but it is definitely “flavorful” spicy. If you like to eat things that make you cry, though, you can make this dish as hot as you want. I’ll let you know where to make some changes if you want to flavor your pasta with the salt from your tears.

You will need:

1 Cajun Venison Alfredo Ingredients

Venison Steaks  |  Olive oil  |  Cajun seasoning  |  Poblano pepper  |  Pasta
Italian seasoning  |  Half-n-Half  |  Lemon pepper  |  Garlic powder  |  Basil  |  Pepper
Mozarella  |  Parmesan  |  Tomato  |  Green onion

 

Step 1 ~ 10 minutes

Prepare the meat. You can use venison steaks, backstrap, or tenders. If using backstrap or tenders, slice the meat into medallions first. Pat the meat dry to prevent splatter,

2 Pat dry

cover with plastic wrap, and tenderize thoroughly.

3 Tenderize

This is what very tender steak looks like.

4 Tenderized Steaks

Slice the steaks or medallions into thin strips.

5 Sliced Steaks

Transfer the strips to a medium bowl. Generously season the meat with a Cajun seasoning.

6 Seasoning and oil

I, of course, used Ragin’ Blaze. You may be wondering what my obsession is with the Blaze, and this is the perfect time for me to tell you {and, no, this is not a paid advertisement}. Unlike many other Cajun seasonings, Ragin’ Blaze is low sodium. {You can read about it on their website.} Translation, I can add as much as I want to get the amount of heat I want without having to worry about overdoing the salt. So if you have a low sodium Cajun seasoning, pour it on. Be as brave as you want to be. {I’m not that brave.} I used about 1 Tbsp of Ragin’ Blaze.

Add 1 Tbsp olive oil. Mix the oil and seasoning in with the meat and set it aside to marinate for a few minutes while prepping the rest of the ingredients.

7 Mixed meat

 

Step 2 ~ 5 minutes

The original recipe called for a few bell peppers. We prefer the flavor of poblano. If you opt for a spicier pepper, like a poblano or Anaheim, feel free to leave the seeds in if you want to really kick up the heat. A couple Tabasco peppers would be appropriate, if you can find them.

Dice one large pepper of your choice, one tomato, and one green onion.  Set aside.

9 Poblano, tomato, onion

Heat a large pot of water seasoned with olive oil, garlic salt, and Italian seasoning. Bring the water to a boil.

 

Step 3 ~ 15 – 20 minutes

Heat a large skillet {hello again, chicken fried steak pan}. Brown the marinated steak strips over medium heat.

8 Meat in skillet

When the meat is almost completely browned, or at least no longer bloody, stir in the diced pepper {with seeds if you like to be tortured}

10 Poblano in steak

and continue to cook until the steak is fully cooked and the pepper is tender.

12 Tender peppers

{Another excellent ingredient to add here would be diced fresh mushrooms. I thought I had some, but I was out.}

Meanwhile, stir about 3 cups of your favorite small pasta {roughly 10 ounces} into the boiling water and cook according to the package directions, about 9 – 11 minutes.

11 Boiling water

 

Step 4 ~5 – 7 minutes

Back in the skillet, once the peppers are tender, gradually stir in 1½ c half-n-half {or heavy whipping cream, or a combination of heavy whipping cream and milk}.

13 Pour on cream

I used what I had on hand – mostly half-n-half with about a quarter cup of milk.

Add 1 tsp dried basil, ½ tsp Italian seasoning, ¼ tsp lemon pepper, ¼ tsp garlic powder, and ¼ tsp pepper.

14 Add spices

For the record, I have made this many times without the lemon pepper and I couldn’t really tell a difference. Feel free to substitute seasonings that will make you the happiest.

Stir seasonings into the half-n-half and heat through, bringing to a low simmer.

16 Simmer sauce

Stir in 1 c shredded Mozzarella cheese, stirring and heating until the cheese is completely melted and incorporated into the cream.

17 Add cheese

At this point I decided the sauce was still a little thin for my taste, so I also stirred in about a quarter cup of grated Parmesan cheese. Just right.

19 Optional Parmesan

 

Step 5 ~ 5 minutes

Drain the noodles and transfer to a large bowl.

20 Noodles in bowl

Top noodles with meat and sauce.

21 Meat and sauce

Top with diced tomatoes and green onion.

23 Add onion

Stir to combine.

24 Stir to combine

Top individual servings with a little more grated Parmesan.

I paired our Cajun Venison Alfredo with sautéed broccoli and this amazing Rosemary Olive Oil Bread from A Hint of Honey. Add a little butter, a little pepper, and a little garlic salt, and it makes a delicious garlic toast.

25 Cajun Venison Alfredo

I have to ask, who needs a restaurant when the recipe is this good and this easy?

What’s your favorite way to spice up a meal? Favorite pepper? Favorite seasoning? Tell us in the comments below!

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