Pour boiling water over Porcini mushrooms in a bowl and let stand at least 30 minutes. Meanwhile heat a large skillet over medium-high heat. Add bacon grease and ground venison. Season with salt and pepper. Cook, stirring occasionally until meat is well browned. Pour into a bowl and set aside. Remove mushrooms, reserving broth. Rinse mushrooms under running water to remove any grit. Dice mushrooms and set aside. Strain mushroom broth, using a coffee filter or cheesecloth. Set aside. Add butter and olive oil to skillet over medium-low heat. Add garlic and onion, cook stirring often until softened. Raise heat to medium-high. Add 1 cup water (or reserved pasta water), reserved mushroom broth, tomato powder, and More Than Gourmet Venison Stock. Whisk together until well combined and bring to a boil. Add mushrooms and venison and lower heat to low. Simmer for 15 to 20 minutes.

Serving Suggestions

Serve over bucatini with a sprinkle of Himalayan Pink Salt.


4 servings

Thanks To

Milisa Armstrong (

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Mushrooms, Porcini, Dehydrated 1 oz bag $9.35
Pepper, Black, Malabar: Coarse 1 oz bag $2.65
Tomato Powder 2 floz bottle $4.90
Demi Glaze Venison -1.5oz container $7.65
Sea Salt, Himalayan Pink, Fine 2 oz bag $2.85



Items in this Recipe

Have a Savory Spice recipe you would like to share?

"I love Savory spices. We have had to drastically alter our family diet due to health issues and Savory has helped in this endeavor. I am trying even more spices and recipes than before and everything has been delicious, in part to your awesome spices. Love, love, love them."
-Pat M. of Black Forest, CO

Customer Reviews ( Add a Review )

There are no reviews yet. Won't you be the first to add one?