VenisonPasta Dishes

Venison Street Corn Pasta

Name: Venison Street Corn Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Venison
Ingredients: 1 lb Venison loin (Or any steak you have) Seasoned with SPG seasoning (salt, pepper, garlic); 4 Ears fresh corn, husks removed; 1 lb Rotini pasta, cooked; 2 tbsp Butter; 1/2 Red onion, diced; 1 Jalapeno, diced and deseeded; 1 cup Mayo; 1/2 cup Sour cream; 1 cup Cotija cheese Plus extra for topping; 2 Limes (Juice); 1/4 cup Fresh cilantro, chopped Plus extra for topping; Seasonings: Chili powder, Paprika, Garlic powder, Onion powder, Salt and black pepper, to taste

A bold and creamy pasta dish topped with tender slices of venison steak. Packed with smoky, fresh flavor and perfect for an easy wild-game dinner.

Prep Time

10m

Cook Time

30m

Total Time

40m

Servings

Rating

Not rated

A bold and creamy pasta dish topped with tender slices of venison steak. Packed with smoky, fresh flavor and perfect for an easy wild-game dinner.

Ingredients

1 lb Venison loin (Or any steak you have)Seasoned with SPG seasoning (salt, pepper, garlic)

4 Ears fresh corn, husks removed

1 lb Rotini pasta, cooked

2 tbsp Butter

1/2 Red onion, diced

1 Jalapeno, diced and deseeded

1 cup Mayo

1/2 cup Sour cream

1 cup Cotija cheesePlus extra for topping

2 Limes (Juice)

1/4 cup Fresh cilantro, choppedPlus extra for topping

Seasonings: Chili powder, Paprika, Garlic powder, Onion powder, Salt and black pepper, to taste

Instructions

0 of 7 complete

Preheat your oven to broil. Place the corn on a sheet pan and lightly rub each ear with olive oil.

Broil the corn, turning as each side begins to char. Continue until the corn is evenly charred on all sides. Remove from the oven and once cool enough to handle, carefully cut the kernels from the cobs and set aside.

Season the venison loin with your favorite SPG blend. Heat a large skillet over medium-high heat. Cook the venison steak to your preferred doneness, then remove it from the skillet and set aside to rest.

Reduce the heat to low and add the butter to the same skillet. Add the diced red onion and jalapeño and sauté for 3–5 minutes, or until softened.

Add the mayonnaise, sour cream, Cotija cheese, lime juice, and chopped cilantro. Season with chili powder, paprika, garlic powder, onion powder, salt, and black pepper. Stir everything together over low heat until smooth and well combined.

Add the cooked rotini pasta and charred corn to the skillet. Toss until the pasta is completely coated in the creamy street corn sauce. Slice the rested venison steak against the grain.

Spoon the pasta into bowls and top with sliced venison steak, extra Cotija cheese, and fresh cilantro. Serve immediately and enjoy!

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