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Alpine Peppered Venison on Rainforest Herb Linguini

 

This is an easy dish with very complex flavour from the herb pasta, the seasoned meat, the wild earthy mushrooms and the aromatic scented jus which you really only taste half way through the dish if it’s done right.
16

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

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
*

Directions

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

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

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

Blanch the greens in water, refresh in iced water.

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.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 523g (18.4 oz)
Amount per Serving
Calories 12279% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 30mg 1%
Total Carbohydrate 63g 63%
Dietary Fiber 8g 33%
Sugars g
Protein 174g
Vitamin A 1% Vitamin C 1%
Calcium 7% Iron 87%
* based on a 2,000 calorie diet How is this calculated?

 

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