Creamy Cajun Venison Alfredo

This comfort food recipe offers delicious flavor

Fettuccine Alfredo is a classic Italian pasta dish known for its rich, creamy flavor and simple ingredients. Traditionally, it is made with fresh fettuccine noodles, butter and Parmesan cheese, which combine to create a smooth, velvety sauce.

In many modern versions, heavy cream and garlic are added for extra richness and flavor. The pasta is cooked until tender, then tossed with the sauce so every strand is evenly coated.

Fettuccine Alfredo is often served as a main course and can be topped with grilled chicken, shrimp, or most wild game for added taste and presentation. I used whitetail backstrap for this recipe, but wild duck would be excellent.

INGREDIENTS:

1 lb. venison backstrap (cut into bite-size pieces)

1 16-oz. package fettuccine pasta (cooked according to package)

2 cups heavy cream

1 cup Parmesan cheese (grated)

2 tbsp. butter

1 tbsp. olive oil

2 cloves minced garlic

1 shallot (finely diced)

Cajun seasoning to taste

Basil for garnish

PREPARATION: Serves 6

1. Season the backstrap with Cajun seasoning.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the backstrap to the skillet and cook until browned, about 5 minutes. Remove and set aside.
4. In the same skillet, melt butter.
5. Add shallot and garlic and cook until translucent.
6. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook, stirring occasionally, until the sauce thickens.
7. Return the backstrap and pasta to the sauce.
8. Toss until completely coated.
9. Season to taste.
10. Garnish with basil. Serve with garlic bread.