• In a large pot, bring lightly salted water to a boil. Add the fettuccini and cook for about 8 minutes, or until al dente. Drain in a colander over a bowl to save some of the pasta water in case you want to loosen the alfredo.

For the Marinara

• In a medium saucepan, add the oil and onions and cook over low to medium heat until translucent, about 6 minutes. Stir in the rest of the ingredients and simmer for about 30 minutes. With an immersion blender or food processor, puree tomato mixture and adjust seasonings.

For the Alfredo Sauce

• In another saucepan, melt butter over medium heat. Once melted add the cream cheese and whipping cream. Whisk continuously until melted.
• Whisk in the minced garlic, garlic powder, salt, and pepper and stir until combined. Add the cheeses and parsley and mix to combine. Continue to stir for about 3 minutes, or until it begins to thicken. Turn off the heat and cover to keep warm.

For the Venison

• Slice venison into 1-inch slices and pound each slice to ¼-inch thickness.
• On a plate, mix flour, salt, and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, mix Panko and Parmesan cheese, plus extra for serving.
• Lightly dredge venison in the flour mixture, then the egg wash, and then the Parmesan Panko mixture.
• Heat oil and butter in a large cast iron skillet or sauté pan. Cook for about 2 minutes over medium-high heat on each side or until browned. Place cooked venison on a cooling rack set over a sheet pan.

To Plate

• In a large bowl, mix the fettuccini and alfredo sauce until well combined. If you need to loosen the sauce, add a little water sauce from the reserved pasta water.
• Divide the pasta alfredo among 6 plates. Divide sliced venison among the plates over the alfredo and top with marinara sauce. Sprinkle parmesan cheese and parsley over the top of each dish and dig in.