Seared Venison with Plum Ginger Sauce and Vermicelli Salad

Steps

1. a full kettle to the boil. Preheat BBQ grill to high (if using).
2. Place vermicelli noodles in a medium, heat-proof, bowl and pour over boiling water to cover. Stir to separate strands, cover with a plate and leave for about 4 minutes until soft. Drain and use kitchen scissors to snip in a few places. Drizzle with a little oil to prevent sticking.
3. Pat venison dry with paper towels and season with salt. Heat a medium, dry, fry-pan on medium heat. Toast sesame seeds for 1–2 minutes until golden and fragrant. Remove from pan and set aside. Increase heat to medium to high and add a drizzle of oil. Cook venison for 2–3 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Reduce heat if venison browns too quickly. Alternatively cook on BBQ. Remove, cover with foil and rest for 5 minutes before slicing against the grain.
4. For the plum sauce, return pan to low to medium heat and add a drizzle of oil. Stir-fry garlic and ginger for 30 seconds, add red wine and simmer for 1 minute until reduced by half. Add plum jam and soy sauce, stir well to dissolve jam and simmer until slightly thickened, about 1 minute. Season to taste with pepper. If sauce becomes too thick and jam like – add a dash of water to thin it out to a nice pouring consistency. Stir through any resting juices from venison.
5. In a large bowl, mix all dressing ingredients together. Add noodles and all remaining salad ingredients and toss to coat. Season to taste with salt and pepper.
6. Divide vermicelli salad between plates. Top with sliced venison and drizzle over plum sauce. Sprinkle with sesame seeds and Thai basil.