Ingredients

Method

• 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

Ingredients

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.