Alpine Peppered Venison On Rainforest Herb Linguini
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 6:19pm

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

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.