Venison steaks with linguine in blue cheese sauce

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 2
Ingredients
  • For the Venison:
  • 1 venison pkt steaks
  • For the Marinade:
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp fresh or dried rosemary
  • 1/4 tsp cracked black pepper
  • Blue Cheese Sauce
  • 100 mild g blue cheese/gorgonzola
  • 100 cream ml
  • 50 milk 50-100ml
  • Salt and white pepper to taste
  • Vegetables / Garnish
  • Cooked linguine pasta
  • Spinach or silver beet
  • Fresh rosemary flowers (optional)
Instructions
  1. 1
    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.
  2. 2
    Remove steaks from the marinade about 20 minutes before cooking.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Serve: Twirl the pasta using kitchen tongs, arrange the spinach around the pasta, slice the rested venison steaks and top with the rosemary flowers
Read it online: https://www.lenah.com.au/recipes/venison-steaks-with-linguine-in-blue-cheese-sauce