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Recipe : ***** Alpine peppered venison on rainforest herb linguini

Alpine peppered venison on rainforest herb linguini
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    30 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes

Recipe's Ingredients

Recipe for 4 people
  • 1kg venison leg
  • 1kg fresh Rainforest herb linguini
  • a large handful of English spinach
  • 8 small pine mushrooms
  • 10g butter
  • 20ml Australian olive oil
  • Sprinkle Alpine Pepper*
  • 100ml game meat jus
  • 3 drops gumleaf oil
  • (* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )

  • Recipe preparation steps

  • 1
    Trim the venison of silver and sinew (reserve for making stock).
  • 2
    Cook the pasta in salted water for around eleven minutes or until al denté.
  • 3
    Strain the pasta, add a dash of oil and allow to cool.
  • 4
    Blanch the greens in water, refresh in iced water.
  • 5
    Seal the venison in a hot pan and roast in a preheated oven at 200°C for 12 minutes and then rest for the same amount of time; season with Alpine Pepper.
  • 6
    Slice the mushrooms and sauté in a warm pan with in olive oil to which butter has been added; when the mushrooms are golden add the pasta and greens, toss until warmed through and the pasta starts to become crisp.
  • Ready !