1 1/2 lb venison steak
1/3 lb bacon
15 oz can Navy Beans, drained
7 oz can chipotles in Adobo sauce
15 oz can diced tomatos
1 Roma tomato, chopped
5 Tbsp minced garlic
freshly ground black pepper
1 Tbsp olive oil
8 oz Penne pasta, cooked
Cook bacon in a cast-iron skillet until crispy; crumble while cooking. When bacon is done, add Roma tomato, beans and garlic and stir well to deglaze the skillet. Remove from heat.
Meanwhile, cook pasta. Mince chipotles, reserve Adobo sauce.
Cut venison into 1" pieces and sprinkle with salt and pepper. Heat oil in a large cast iron skillet until it just begins to smoke. Add venison to skillet and sear well. Add salt and pepper to taste.
When venison is seared, reduce heat to medium and deglaze with the Adobo sauce and chopped tomatos. Add chipotles and bacon/bean mixture. Bring to a boil, reduce heat and simmer about 10 minutes to thicken. Add cooked pasta and mix well.
This recipe last updated: 29 December 2007