Venison (Beef), Mascarpone, Sundried Tomatoes, and Penne Pasta

INGREDIENTS:

1 8oz cont. Mascarpone cheese

1tps, Lemon Zest

1 Medium Lemon juice or bottled juice is fine also

1/3 cup Sundried Tomatoes

1 Medium Venison Roast or Beef Roast cubed

1 Medium Red Onion-Diced

2 garlic bulbs or 1TBS jar garlic

2 TBS of Olive Oil and 2 TBS butter

1 16oz, 454 gram box of Penne pasta or pasta you prefer.

Have an assortment of herbs to use in this dish. I used red pepper flakes (seeds), basil fresh &dried, oregano, dried mint and coarse black pepper.

Have everything in front of you and Do your prep work in advance.

Heat your pan and put in your olive oil & butter. Why both, because of the high temperature of the pan, they both will burn and leave your dish on the sour side. They work in tandem with each other to prevent that from happening. Turn heat on medium/low or #2 on your electric stove top.

Dice your Red onion and put into pan. While the onions are slowly breaking down. Cube your meat. When done place into the pan along with the garlic. By adding the garlic as one of the last ingredients, there is less chance of it burning. Cook your meat to your desire doneness.

Mix the first four ingredients together in a medium bowl.

While your meat is cooking, get your water boiling and when at a boil add your pasta, cook & drain.

Put your pasta back into the kettle, add your meat and then fold in your cheese and add your herbs. I sometimes put in more sundried tomatoes for more colour.

Dish up & eat.

Let me know what you changed to make it your own!

Happy Cooking.