Alpine Peppered Venison on Rainforest Herb Linguini

• 1000 grams venison leg
• 1000 grams pasta, linguine fresh herb
• 1 bunch spinach a large handful
• 8 small mushrooms pine
• 10 grams butter
• 20 millilitres olive oil
• 1 x black pepper to taste
• 10 millilitres - Game Meat Jus*
• 3 drops vegetable oil gumleaf

1. Trim the venison of silver and sinew (reserve for making stock).
2. Cook the pasta in salted water for around 11 minutes or until al dente.
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 200C for 12 minutes and then rest for the same amount of time; season with Alpine Pepper.
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.

pasta, handful, mushrooms, butter, olive oil, black pepper, jus, vegetable oil

Taken from recipeland.com/recipe/v/alpine-peppered-venison-on-rain-50807 (may not work)