Screenshot 2015-04-07 12.45.08Serves 4


4 venisn steaks, 10g small diced red onion, 400g fresh taglietelle, 10g plum tomato concasse, Milled salt & pepper, 5g chopped red chilli, 5ml olive oil, 20g diced cooked rhubarb, 5ml lemon oil, 1/2 fresh lime.



  1. Mix the onion, tomato, chilli, rhubarb with the lemon oil, seasoning and lime juice
  2. Cook the taglietelle in boiling salted water and drain well, add the oil and season
  3. Place a pan on the stove to pre heat
  4. Season the venison with the milled salt and pepper and a little drizzle of oil
  5. Pan fry the steaks for two minutes each side, remove and allow to rest for five minutes
  6. Slice the steaks into four equal pieces
  7. Place the taglietelle on the plate, top with the steak and spoon over the salsa.