Smoked Venison Penne

Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker

Publisher's Copyrighted Material
Category:  Midweek Express  - 


For 4 people


  • 250 g Penne
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 150 g mushrooms, sliced
  • 1 garlic clove, chopped
  • 100 g Rannoch Smokery Cold Smoked Venison, cut into strips
  • 2 egg yolks
  • 125 mls (5 fl oz) double cream
  • of flat leaved parsley
  • 25 g (1 oz) parmesan cheese

Smoked Venison Penne Directions

  2. 1. Heat the olive oil in a large frying pan; add shallots, mushrooms and garlic and fry until shallots are cooked and golden.

  3. 2. Toss in strips of Rannoch Smokery Cold Smoked Venison,

  4. 3. Take the pan off the heat.

  5. 4. In the meantime, cook the pasta according to the pack instructions.

  6. 5. Mix the cream and the egg yolks in a bowl and season to taste.

  7. 6. Add the egg and cream mixture to the shallots and mushrooms, and then toss in the drained pasta.

  8. 7. Add chopped parsley and stir through.

  9. 8. Garnish with some extra Rannoch Smokery Cold Smoked Venison, and top with grated parmesan cheese.