A tasty and easy Italian recipe for Venison. This Tuscan White Beans and Venison recipe can be prepared and ready to eat in an hour or less.

Ingredients

• 1 Venison Backstrap
• 2 Tbsp Mayo
• 1 Tbsp Powdered Garlic
• 1 tsp Thyme
• 1 tsp Basil
• 1 tsp Oregano
• 1 large Onion coarsely chopped
• 2 Tbsp Olive Oil
• 1 tsp. chopped Garlic
• 1 tsp. Basil
• 1 tsp. Oregano
• 2 medium Carrots
• 1 Red Bell Pepper
• 1 cup chopped Spinach
• 1 15.5 oz. can Cannellini Beans (white kidney beans)
• 1 15.5 oz. Diced Tomatoes
• 1 15.5 oz Tomato Sauce
• Pinch red pepper flakes
• ½ cup Red Wine
• ½ Shredded Parmesan Cheese

Directions

Slice the backstrap into thin, bite sized cubes (1/4” x  ½”). Place cubed venison in large bowl or gallon sized Ziplock bag. Add the mayo, powdered garlic, thyme, basil, and oregano then cover the bowl (or seal the bag) and “shake” to distribute the mayo mixture to coat all the meat well.  Put the meat in the refrigerator while the remainder of the food is prepped. (The meat can be prepped and refrigerated 24 – 48 hours prior.)

Coarsely chop the onion, carrots, and bell pepper, spinach.  In a large fry/sauté pan on medium heat, add the olive oil, spices and chopped vegetables. Stir and cook until the vegetables begin to soften on medium heat.

Move the vegetables to the outer edge of the pan then add the venison to the center. Cook the venison on medium heat, stirring frequently to ensure even and thorough cooking. Cook four to seven minutes until the venison is no longer red on the outside.

Add the diced tomatoes, tomato sauce, cannellini beans (also known as white kidney beans), red pepper flakes, and wine.  Cook for 7 – 10 minutes until a low boil.  Simmer for 5 minutes on low heat. Stirring occasionally.

Serve over pasta of your choice topped with Parmesan Cheese.  We served it over Angel Hair pasta (shown in image).