“I wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”
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.
Serve over bucatini with a sprinkle of Himalayan Pink Salt.