Ingredients

• 8oz bow tie pasta
• 1lb ground elk (or meat of choice)
• 2 TBSP olive oil
• 1 medium onion (finely chopped)
• 2 TBSP minced garlic
• 1 TBSP Worcestershire sauce
• 1 tsp Italian seasoning
• 1 cup bone broth
• 2 TBSP butter
• 1 cup half and half
• 1 cup Parmesan cheese (freshly grated)

Directions

• Heat 2 TBSP olive oil in a large skillet over medium heat; once the oil simmers, add 1lb ground venison and cook until browned
• In a separate pot, boil water and cook pasta per the instructions
• Add the onion and garlic to the meat, sauté for 2-3 minutes
• Stir in Worcestershire and Italian seasoning
• Add the butter to the skillet and allow is to melt completely. Add bone broth and stir to combine. Bring to a gentle simmer for 3-4 minutes
• Reduce the heat to low and stir in half and half and cheese. Mix until the cheese melts and the sauce becomes creamy
• Add cooked and drained pasta to the sauce and meat skillet and toss to coat
• Enjoy!
• * makes the best leftovers too!

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