Rare grilled venison steaks with basil oil on pasta

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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

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.