Venison Fettucine Cerullo - cooking recipe

Ingredients

1 lb Fettucine
1 c olive oil
1 clove Garlic, crushed
8 oz. Mushrooms
2 oz. Sun-dried tomatoes
0.67 c. black olives -- sliced
2 tbs. Basil, dried
to taste Crushed red pepper flakes
1 1/2 lb Venison
1/4 cup Flour
to taste Salt and pepper
3 tbs. Lemon juice

Preparation

Slice mushrooms and tomatoes into julienne strips. Season flour with salt and pepper. Cook fetuccine according to package directions. Drain and keep warm. Meanwhile, in large skillet, heat olive oil over medium heat. Add garlic and mushrooms & cook about 3 minutes. Add half of basil, tomatoes, olives and crushed red pepper flakes. Cook about 5 minutes more. Remove from skillet with slotted spoon. Dredge meat in seasoned flour. Increase heat under skillet. Brown half
of meat, then remove with slotted sppon. Brown second half of meat. Return mushroom mixtrure with all meat to skillet; heat thoroughly. Squeeze juice of one lemon over sauce. Toss sauce with fettucine. Sprinkle with remaining basil. Serve hot.