Pan-Seared Venison with Arugula Pesto and Portabella Mushrooms
Arugula and Ricotta Pesto
This is a zippy variation of the classic to enjoy with chicken, pork, fish, fowl and risotto.
1 bunch arugula, (about 2 cups), washed well
½ cup ricotta
2 cloves garlic, pasted
½ cup pecans, toasted if desired
¼ cup olive oil
Salt and pepper to taste
Method: Puree the arugula, ricotta, garlic and pecans. Drizzle in the oil. Season well with salt and pepper.