INGREDIENTS

METHOD

3-tbsp. olive oil 1lb Fallow venison in whole piece, from leg ¾ lb. dried Italian pasta, e.g. bows, spirals, fettuccine. ½ lb. mushrooms, washed and quartered 3 tomatoes quartered 1 zucchini cut lengthwise into ribbons or slivers Dressing 2-tbsp. olive oil 1 tsp. crushed garlic 3-tbsp. olive tapenade ¼ cup chopped fresh basil salt and plenty of freshly ground black pepper Garnish: sprigs of fresh basil

Heat 1 tbsp. olive oil in a heavy-based frypan. Brown venison all over to seal in juices. Transfer to or loin a roasting dish. Cook at 425 F for 10-12 minutes, allowing 4 ½ minutes per ½ in thickness of meat. Remove from oven, cover with foil and rest for 6-8 minutes. Cook pasta according to the manufacturers instructions. Drain and cool slightly. Heat remaining olive oil and cook mushrooms for 2 ½ minutes. Add tomatoes and zucchini and cook for a further 2 ½ minutes. To make the dressing, combine all Ingredients. Mix the pasta and vegetables carefully into the dressing. Slice venison across the grain into ¼ in thick slices and arrange in the middle of individual serving plates. Arrange pasta around venison. Garnish with sprigs of basil. salt and plenty of freshly ground black pepper Serves 4.