Alpine Peppered Venison on Rainforest Herb Linguini

Alpine Peppered Venison on Rainforest Herb Linguini


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Venison on Rainforest Herb Linguini Peppered with Australian native Alpine Pepper

VicCherikoff New South Wales, Australia

Serves: 4 

  • 1kg venison leg
  • 1kg fresh Rainforest herb linguini
  • a large handful of English spinach
  • 8 small pine mushrooms
  • 10g butter
  • 20ml Australian olive oil
  • A sprinkle of Alpine Pepper
  • 100ml game meat jus
  • 3 drops gumleaf oil

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  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.

Serving suggestion

Place the pasta in the center of the plate. Slice the venison across the grain and lay over the pasta. Add 2-3 drops of gumleaf oil to the jus and drizzle around the plate. Venison can be garnished with a grilled and poached pear.

See it on my blog

Recipe provided by Cherikoff Rare Spices

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