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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 (

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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



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