Alpine Peppered Venison On Rainforest Herb Linguine

• 1kg Venison leg
• 1kg Fresh Rainforest herb linguini
• A Large handful of English spinach
• 8 Small pine mushrooms
• 10g Butter
• 20ml Australian olive oil
• Sprinkle Alpine Pepper (* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )
• 100ml Game meat jus
• 3 Drops gumleaf oil

1. 1. Trim the venison of silver and sinew (reserve for making stock).
2. 2. Cook the pasta in salted water for around eleven 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 200u0b0C 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.

fresh rainforest herb linguini, handful, mushrooms, butter, australian olive oil, pepper, drops gumleaf oil

Taken from www.epicurious.com/recipes/member/views/alpine-peppered-venison-on-rainforest-herb-linguine-50094479 (may not work)