Marinate the Venison: In a shallow dish or resealable plastic bag, Worcestershire sauce, rosemary and black pepper. Add the venison steaks, ensuring they are well coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavour.

Remove steaks from the marinade about 20 minutes before cooking.

Sear Venison: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the venison steaks for 2-4 minutes per side, depending on thickness and desired doneness. Remove steaks from the pan and let them rest, tented with foil.

Place milk and cream in a pot, crumble in the blue cheese and slowly heat to melt the cheese, Season with a little salt and white pepper.

Sauté the spinach or silver beat in a little oil or butter, heat up the linguine pasta and fold the pasta through the blue cheese sauce.

Serve: Twirl the pasta using kitchen tongs, arrange the spinach around the pasta, slice the rested venison steaks and top with the rosemary flowers