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Rare grilled venison steaks with basil oil on pasta

By Phillippa Cheifitz
4
Easy
15 minutes
10 minutes

Ingredients

  • 500 g free-range venison steaks
  • Sea salt and freshly ground black pepper, to taste
  • 30 g basil leaves, washed, dried and torn
  • 125 ml olive oil
  • 1 garlic clove, chopped
  • 250 g fresh tagliolini, cooked al dente, for serving
  • Steamed sliced marrows, for serving

Method

1. Season the steak. Blend the basil with the oil and garlic and season to taste. Brush the steaks with a little basil oil. Brown over a high heat, remove from the heat, then spoon over the rest of the oil. Allow the steaks to rest in a warm place for 5 minutes. Season to taste. 2

2. Serve the steaks, thinly sliced, with the remaining basil oil and pan juices over hot pasta with the steamed marrows on the side.

Cook’s note: If you prefer, use ostrich steaks or lean beef.