Recipe with: ERU Cheese Spread Bleu

Penne with venison fillet, sprouts, stewed pear and melted blue cheese

This pasta with tender strips of venison, sprouts and stewed pear is perfect during the colder winter days. The ingredients are all seasonal, while the soft blue cheese provides a delicious contrast in flavour.

Ingredients:

  • 300 grams fresh sprouts
  • 4 stewed pears
  • 500 grams penne
  • 50 grams butter
  • 600 grams venison fillet or steak
  • 100 grams ERU Cheese Spread Bleu
  • Salt and pepper (to taste)
  • Fresh herbs
  • Optional: 100 ml cream

This pasta with tender strips of venison, sprouts and stewed pear is perfect during the colder winter days. The ingredients are all seasonal, while the soft blue cheese provides a delicious contrast in flavour.

Preparation

  • Wash and quarter the spouts.
  • Blanche the sprouts in around 3 minutes.
  • Dice the stewed pears.
  • Cook the pasta al dente.
  • Heat the butter in a pan.
  • Fry the venison on both sides for around 6 minutes until medium rare.
  • Season with salt and pepper.
  • Heat the sprouts with stewed pears and 1 tablespoon of water in a pan over a low heat.
  • Season with salt and pepper.

Method

  • Stir ERU Cheese Spread Bleu through the penne.
  • Spoon the pasta onto a plate.
  • Slice the venison and divide over the pasta.
  • Divide the sprouts and stewed pears over the plates.
  • Garnish the dish with fresh herbs.
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ERU Cheese Spread Bleu

Our versatile and convenient melted blue cheese is made from Roquefort A.O.P. The cheese spread has a full, slightly piquant flavour and is perfect in a delicious leek soup or pasta with venison fillet, sprouts and braised pear.

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