Venison Fettucine Cerullo

• 1 lb Fettucine
• 1 c olive oil
• 1 clove Garlic, crushed
• 8 oz. Mushrooms
• 2 oz. Sun-dried tomatoes
• 0.67 c. black olives -- sliced
• 2 tbs. Basil, dried
• to taste Crushed red pepper flakes
• 1 1/2 lb Venison
• 1/4 cup Flour
• to taste Salt and pepper
• 3 tbs. Lemon juice

1. Slice mushrooms and tomatoes into julienne strips. Season flour with salt and pepper. Cook fetuccine according to package directions. Drain and keep warm. Meanwhile, in large skillet, heat olive oil over medium heat. Add garlic and mushrooms & cook about 3 minutes. Add half of basil, tomatoes, olives and crushed red pepper flakes. Cook about 5 minutes more. Remove from skillet with slotted spoon. Dredge meat in seasoned flour. Increase heat under skillet. Brown half
2. of meat, then remove with slotted sppon. Brown second half of meat. Return mushroom mixtrure with all meat to skillet; heat thoroughly. Squeeze juice of one lemon over sauce. Toss sauce with fettucine. Sprinkle with remaining basil. Serve hot.

fettucine, olive oil, clove garlic, mushrooms, tomatoes, black olives, basil, red pepper, flour, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/venison-fettucine-cerullo-50083498 (may not work)