Venison Bucatini

Pour boiling water over Porcini mushrooms in a bowl and let them 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 from the bowl, reserving broth. Rinse mushrooms under running water to remove any grit. Dice mushrooms and set aside. Strain mushroom broth into another bowl, using a coffee filter or cheesecloth. Set broth aside.

Add butter and olive oil to the 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), the 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 sauce over bucatini with a sprinkle of Himalayan pink salt.

*I used More Than Gourmet brand venison stock, beef stock could be used.