BBQ Canned Venison Pasta with Smoked Red Pepper Cream
by Bobbie Jo Wasilko
He Hunts She Cooks
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Serves 4
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BBQ canned venison makes quick work for a creamy, spicy, venison pasta dinner. For the BBQ venison recipe, see my previous blog post for BBQ Canned Venison. http://hehuntsshecooks.com/canning-game-meat/.

Ingredients

• **1 quart jar BBQ Canned Venison
• 2 tbs. Bobbie’s BBQ Rub (or substitute your favorite cajun spice rub)
• Pinch of Cayenne Pepper
• 1 package Cream Cheese
• 12 oz. Penne Pasta
• 5 Red Bell Peppers
• 2 Shallots, minced
• 2 Spring Onions, cut into small rings, white and green parts
• 3/4 cup Heavy Cream
• 3/4 cup Parmesan Cheese, divided
• 2 Tbs. Butter
• 2 Tbs. Grape Seed Oil (substitute canola, or vegetable oil)

Instructions

• Smoke whole bell peppers for 1 hour in a smoker Or place peppers on a foil lined sheet and place in a 450 degree oven until the skins are charred (smoking is preferred, but do what you can).
• Then place the peppers in a paper bag until cool enough to handle (the steam created will help loosen the peels).
• Peel the skins, remove the stems and seeds and discard, and chop the peppers very finely, and set aside.
• While the peppers are smoking, prep the other ingredients.
• Mince the shallot, and set aside.
• Cut the spring onions into small rings and set aside.
• Boil the pasta in salted water and set aside.
• To a large sauté pan, heat 2 tablespoons butter and 2 tablespoons oil over medium heat.
• Add the shallot and sauté for 1 minute.
• Then add the chopped red peppers and sauté 1 minute.
• Add the cream cheese, heavy cream, bbq rub, cayenne pepper and half the parmesan cheese, and stir while the cream cheese melts.
• Drain the venison (discard the liquid, if you like) and add the venison to the red pepper cream sauce.
• Heat until bubbling.
• Add the spring onions.
• Serve the sauce over the pasta, and top with the remaining parmesan cheese.

Notes
**See BBQ Canned Venison for recipe: http://hehuntsshecooks.com/canning-game-meat/