FETTUCINE ALFREDO

Topped With Crispy Venison Parmesan And Marinara

Ingredients

24 ounces dry fettuccini pasta

For the Marinara

5 Tablespoons olive oil

1 large onion, diced

4 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

1 lb. fresh tomatoes or 1 28-ounce can tomatoes, chopped with their juices

1 teaspoon salt

1/2 teaspoon pepper

3 basil leaves, chopped

For the Alfredo

1/2 cup butter

2 ounces cream cheese

2 cups heavy whipping cream

1 garlic clove, minced

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

About Stacy Lyn Harris

Stacy Lyn Harris is a best-selling cookbook author, blogger, TV personality, public speaker, wife and mother of seven children. She currently lives in Pike Road, Alabama, with her husband Scott and their children. Stacy Lyn regularly appears on cable and broadcast television as a guest chef and sustainable living expert. Her critically-acclaimed “Harvest Cookbook” was published in 2017 and contains many of her family’s favorite recipes, along with stories from her life growing up in the Black Belt and tips she’s learned along the way.

3/4 cup Romano cheese

1/2 cup freshly grated Parmesan cheese

1/2 cup parsley, chopped plus more for serving

For the Venison

2 lbs venison loin

2 cups all-purpose flour

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 extra-large eggs

2 cups panko, dried and seasoned

Olive oil and butter, for frying

1 cup freshly grated Parmesan cheese, plus extra for serving

In a large pot, bring lightly salted water to a boil. Add the fettuccini and cook for about or until al dente. Drain in a strainer over a bowl to save some of the pasta water in case you want to loosen the Alfredo.

For the Marinara

In a medium saucepan, add the oil and onions and cook over low to medium heat until translucent, about 6 minutes. Stir in the rest of the ingredients and simmer for about 30 minutes. With an immersion blender or food processor, puree tomato mixture and adjust seasonings.

For the Alfredo Sauce

In another saucepan, melt butter over medium heat. Once melted add the cream cheese and whipping cream. Whisk continuously until melted.

Whisk in the minced garlic, garlic powder, salt, and pepper and stir until combined. Add the cheeses and parsley and mix to combine. Continue to stir for about 3 minutes, or until it begins to thicken. Turn off the heat and cover to keep warm.

For the Venison

Slice venison into 1-inch slices and pound each slice to ¼-inch thickness.

On a plate, mix flour, salt and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, mix panko and Parmesan cheese, plus extra for serving.

Lightly dredge venison in the flour mixture, then the egg wash, and then the Parmesan panko mixture. Heat oil and butter in a large cast-iron skillet or sauté pan. Cook for about 2 minutes over medium-high heat on each side or until browned. Place cooked venison on a cooling rack set over a sheet pan.

To Plate

In a large bowl, mix the fettuccini and Alfredo sauce until well combined. If you need to loosen the sauce, add a little water sauce from the reserved pasta water. Divide the pasta Alfredo among 6 plates. Divide sliced venison among the plates over the Alfredo and top with marinara sauce. Sprinkle Parmesan cheese and parsley over the top of each dish and dig in.