Ingredients:
10 oz. farfalle bow tie pasta
½ cup parmesan cheese
1 ½ lb. sirloin
1 ½ tsp. smoked paprika
1 tsp. Italian seasoning
¼ tsp. salt
freshly ground pepper to taste
2 tbsp. olive oil
1 cup heavy cream
8 strips bacon (cooked)
Corn Mix:
1 tbsp. olive oil
salt and pepper to taste
2 cups corn (4 ears)
1 tsp. smoked paprika
1 tsp. chili powder
Directions:
Bring large pot of water to boil. Cook pasta according to package instructions (about 10-12 min.) Drain when pasta is done.
Shred ½ cup of Parmesan cheese.
Cut the venison into thinner strips. Generously season it with smoked paprika, Italian seasoning, salt, and pepper.
Heat large, high-sided, heavy bottomed skillet over medium heat. Add venison and cook on medium heat for about 4 or 5 minutes per side until completely cooked through.
To the same, now empty, skillet, add cooked corn kernels, 1 tbsp. of olive oil, salt and pepper, 1 tsp. smoked paprika, and 1 tsp. chili powder. Stir and cook in venison juices on low heat for about 3 minutes to blend flavors.
Remove half the corn to a plate.
Add 1 cup of heavy cream to skillet with the remaining half of corn kernels. Bring to a simmer.
Add ½ cup of shredded Parmesan cheese. Stir on low heat until cheese melts.
Stir in pasta and cooked venison. Top with cooked bacon and remaining half of the corn kernels.
Bake at 350 degrees for 10-12 min.
