Crispy Venison and Creamy Summer Corn Pasta
This venison pasta brings together crispy shredded deer meat and a creamy corn sauce for a dish that feels both rustic and elevated. Braised boneless venison seared until golden, then tossed with pasta and a sauce of fresh summer corn, cream, and Parmesan.
Servings: 4
Ingredients
- 1 pound boneless venison, cut into 2-inch pieces
- 2 quarts stock, (chicken or venison stock)
- 12 ounces dry pasta (orecchiette or rigatoni work great)
- 4 tablespoons olive oil, divided
- 1/4 cup diced onion
- 3 tablespoons unsalted butter
- 1/4 teaspoon red chile flakes
- 1/2 teaspoon black pepper
- 2 cups corn kernels, fresh or frozen
- 1/4 cup heavy cream (Can substitute coconut cream)
- 1 cup grated Parmesan or Pecorino
- 1 cup cherry tomatoes, halved
- Fresh basil, for garnishing
Instructions
Braise the Venison
- To a pot, add cubed venison and enough stock to cover. Simmer covered until fork-tender, about 1.5 hours. Drain and pat dry with paper towels.
Boil the Pasta
- While the venison cooks, boil pasta until al dente. Reserve 1/2 cup of pasta water and discard the rest. Toss pasta with one tablespoon of the olive oil in a large bowl. Set aside.
Crisp the Venison
- In a hot sauté pan, add the remaining olive oil. Cooked venison on all sides until golden brown. Remove the meat from the pan and set aside. Save the pan to make the sauce.
Make the Sauce
- In the same pan, melt butter over medium-low heat. Add onion and chile flakes, cooking until soft (2–3 minutes). Add corn and cook 3 minutes more. Add 1/4 cup reserved pasta water and cook another 5 minutes.
- Transfer corn mixture (reserving 1/2 cup) to a blender. Add coconut cream and blend until smooth. Season to taste with salt and black pepper.
Combine to Complete the Dish
- Return the pasta, venison, corn puree, and reserved corn to the pan. Stir in around 2/3 of the cheese and stir gently to combine. Add a little of the reserved pasta water to thin out if needed.
Plate and Garnish
- Plate the pasta and garnish with the cherry tomatoes, fresh basil, and remaining cheese. Serve immediately.
NOTES
Best cuts to use: Venison shoulder or neck roasts are ideal for this recipe. They're perfect for braising and crisp up beautifully after shredding.
Substitutions: You can substitute the recommended cuts with sautéed ground venison or venison sausage.
Fresh vs frozen corn: Use fresh corn if it’s in season for a sweeter, more vibrant sauce. Frozen corn works great in the off-season.
Pasta shapes: Orecchiette and rigatoni both hold the sauce well and catch pieces of crispy meat and corn.
Meal prep friendly: The venison, corn sauce, and pasta can be prepared a day ahead and stored in separate containers in the refrigerator. Warm the sauce and the venison together in a pot. Add the pasta and gently stir. Cook until warmed through.
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