Alpine Peppered Venison on Rainforest Herb Linguini

1. 1

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

2. 2

   Cook the pasta in salted water for around 11 minutes or until al dente.

3. 3

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

4. 4

   Blanch the greens in water, refresh in iced water.

5. 5

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

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.

No nutritional information available.

No additional tips available.