Alpine Peppered Venison On Rainforest Herb Linguini

Ingredients

1 kilogram venison leg

1 kilogram fresh Rainforest herb linguini

a large handful of English spinach

8 small pine mushrooms

10 grams butter

20 milliliters Australian olive oil

Sprinkle Alpine Pepper*

100 milliliters game meat jus

3 drops gumleaf oil

(* Can be found at: www.dining-downunder.com/shop/)

Preparation

Trim the venison of silver and sinew (reserve for making stock).

Cook the pasta in salted water for around eleven minutes or until al denté.

Strain the pasta, add a dash of oil and allow to cool.

Blanch the greens in water, refresh in iced water.

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.

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.