RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Asparagus Fettuccine

This is a very simple pasta sauce, so it's worth using the best ingredients you can lay your hands on.

Serves 4

Ingredients

 Asparagus Fettuccine

500g asparagus
2 cloves garlic, sliced
25g butter
Olive oil
Parmesan
Salt and pepper

300g Fettuccine or Tagliatelle

Method

1. Put a large pot of salted water on to boil.
2. Snap the woody ends off the asparagus and slice the spears finely.
3. Melt the butter in a large frying pan, fry the sliced garlic and just when it's starting to colour, add the sliced asparagus. Season well.
4. Cook slowly for 5 minutes, stirring. I always add a spoonful or so of water at this point to make it a bit more sauce-like. When the asparagus feels tender, turn off the heat and allow to sit while you cook the pasta.
5. Cook the pasta in the boiling water. When it's done, drain, but make sure you reserve some of the cooking water.
6. Mix the asparagus with the pasta, grate in lots of parmesan and stir well, adding splashes of the cooking water if it starts to get sticky or dry.

Serve with extra parmesan and lots of pepper.
 
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...cooking term
Venison is very good for your health. High in protein, like beef, but much lower in fat. It is also full of vitamin B, iron, phosphorous, zinc and selenium. (If you know what all those are).

Cooking wise, you can treat it like beef, the less exercised muscles can be cooked quickly and served pink. The shoulder suits a slow, gentle braise. The younger the deer, the more tender the meat will be. However, don't disregard an older beast, for once marinated and cooked slowly, it will taste delicious.

The gamey flavour goes well with sweet flavours, such as the sherry in the Pedro Ximinez recipe, otherwise, redcurrant jelly or port are excellent, as are rosemary and juniper, sweet carrots or squash.

In Britain we have several types of deer, the most common being Red deer, Fallow and Roe, but you can also find Sika and Muntjac. They are all very different and very delicious.