Alpine Peppered Venison On Rainforest Herb Linguine

1. 1

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

2. 2

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

3. 3

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

4. 4

   4. Blanch the greens in water, refresh in iced water.

5. 5

   5. Seal the venison in a hot pan and roast in a preheated oven at 200u00b0C for 12 minutes and then rest for the same amount of time; season with Alpine Pepper.

6. 6

   6. Slice the mushrooms and saute 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.

* Per serving · 4 servings · Values may vary.