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Rare grilled venison steaks with basil oil on pasta

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Rare grilled venison steaks with basil oil on pasta

10 minutes

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Rare grilled venison steaks with basil oil on pasta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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.