Rare grilled venison steaks with basil oil on pasta

Rare grilled venison steaks with basil oil on pasta

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  • 4
  • Dairy free
  • 15 minutes
  • 10 minutes
  • Kevin Arnold Shiraz 2009


  • 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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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