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BBQ Canned Venison Recipe

by | Nov 4, 2017 | News | 0 comments

Receipe November 2017

BBQ Canned Venison Pasta with Smoked Red Pepper Cream
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

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.


  • **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)


  • 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.

**See BBQ Canned Venison for recipe: