Ingredients

360g Dried spaghetti

250g Venison loin

1 tbsp Olive oil

Salt and pepper

Rosemary

Thyme

100g Wild mushrooms

2 Shallots diced

80ml Red wine

1 tsp Juniper berries

1 tbsp Capers

100g Butter

1 Handful flat leave parsley

75g Parmesan cheese

Here’s how

Cook the pasta for 9 minutes in salted boiling water.

Meanwhile, dry the venison with a paper towel, then drizzle with olive oil, salt and pepper.

Preheat a non-stick frying pan and cook the venison for 3-4 minutes on each side to medium 60c.

When the meat is cooked remove it from the pan and put it on a plate to rest.

Add the chopped shallot and mushroom and cook for 3-4 minutes until soft.

Add the red wine and reduce it by half before finishing with the butter and capers.

Lift the pasta out of the cooking water and into the sauce.

Grated over the Parmesan cheese and scatter over the parsley.

Finally, slice the venison and add to the pasta before serving