This Venison Steak Gorgonzola dish effortlessly marries the wild essence of the forest with the rustic elegance of Italian cuisine. The tender venison, with its unique flavor, paired with the sharpness of Gorgonzola and the sweetness of sundried tomatoes, makes for a truly unforgettable dish. Perfect for those special evenings when you want to impress without spending hours in the kitchen. Buon appetito!
Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
- 12 ounces venison steak (backstrap or tenderloin recommended)
- Salt and freshly ground black pepper, to taste
- 2 teaspoons vegetable oil
- 1/4 pound butter
- 2 cups heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 8 ounces pasta (fettuccine or linguine recommended), prepared according to package directions
- 2 ounces fresh baby spinach
- 1 ounce sundried tomatoes in oil, chopped
- 2 ounces Gorgonzola cheese, crumbled
- 4 ounces balsamic vinegar (for drizzling or reduction, if desired)
Instructions:
- Steak Preparation: Season the venison steak generously with salt and pepper.
- Searing the Venison: In a hot skillet, add the vegetable oil. Once shimmering, lay in the venison steak and sear each side until you get a beautiful crust, but ensure the middle remains tender. Depending on thickness, this could be 3-4 minutes per side for medium-rare. Let the steak rest for a few minutes after cooking.
- Creamy Alfredo Sauce: In a medium-sized saucepan, melt the butter into the heavy cream over medium heat. When it starts to bubble, whisk in the grated Parmesan cheese and garlic powder. Continue whisking until the cheese is fully melted. Reduce the heat to low and allow the sauce to thicken slightly.
- Mixing Pasta: In a large mixing bowl, combine the freshly cooked pasta and baby spinach. Pour in the creamy Alfredo sauce and gently toss until everything is beautifully coated.
- Assembly: Transfer your creamy pasta to a serving dish or divide among plates. Slice the rested venison steak and arrange it atop the pasta. Sprinkle with chopped sundried tomatoes and crumbled Gorgonzola cheese.
- Broiling: For an extra touch of gourmet, place the serving dish or individual plates under a preheated broiler just until the Gorgonzola starts to melt and turn golden in spots. Watch closely to avoid burning!
- Finishing Touch: For a rich, tangy contrast, drizzle balsamic vinegar or a balsamic reduction over the top before serving.