Marinade:
1/2 cup red wine vinegar
1/4 cup brown sugar
1/2 tsp. hot red pepper flakes
1/4 tsp. ground cayenne pepper
3 cloves garlic, minced
1 lb. venison tenderloin, cut into thin strips
1 beef bouillon cube
1 cup hot water
1 lb. linguini or spaghetti
2 tsp. vegetable oil
1 bunch broccoli, separated into florets
(4 to 5 cups florets)
2 cups low-sodium tomato sauce
15 cherry tomatoes, halved
Combine marinade ingredients in large, shallow dish. Add venison, stirring to coat; set aside. Dissolve bouillon cube in hot water; set aside. Heat a large pot of salted water to boiling. Add linguini, stirring to prevent clumping. While linguini is cooking, heat oil in large skillet over high heat until oil begins to smoke. Drain the venison, reserving marinade, and add venison to skillet, stirring frequently. Sauté until venison is nicely browned, about 3 minutes; also stir the linguini occasionally to prevent clumping. When venison is nicely browned, use slotted spoon to transfer venison to a bowl; set aside. Reduce heat under skillet to medium, and add broccoli florets and reserved marinade. Cook until broccoli is tender, about 6 minutes. Add tomato sauce, dissolved bouillon, and browned venison to skillet.
When linguini is done, drain it well and transfer to warmed serving dish. Spoon venison, broccoli and sauce over the top, and garnish with cherry tomatoes.
Patrick Gorczyca
Jackson, MI
From— Hunting Rewards: Members’ Game Recipes