VENISON RICE NOODLES

MAKES: 4

WHAT'S IN IT?

 600g kudu / venison fillet

2 carrots, finely sliced into sticks

12 mange tout, sliced

2 spring onion, finely sliced

3 shallots, sliced

Rice noodles, cooked

Sesame seeds, toasted

MARINADE

½ cup Hoisen sauce

¼ cup soy sauce

¼ cup rice vinegar

1 tablespoon honey

2 cloves garlic, crushed

2cm piece ginger, finely grated

3 tsp Chinese five spice

1 tablespoon sesame oil

 PUTTING IT ALL TOGETHER:

1. To marinate Kudu, place all the marinade ingredients in a large bowl and whisk to combine. Add Kudu fillet, season to taste and toss to combine. Cover and refrigerate for 5 hours or overnight.

2. Pre-heat a lightly oiled griddle pan to medium-high heat. Add fillet and cook, turning frequently for 10-12 minutes or until charred and cooked through. Rest fillet for 5 minutes before slicing to serve.

 3. Meanwhile, lightly dust shallot slices in flour and fry in hot oil until golden. Set aside on paper towel.

4. Dish rice noodles into bowls, add carrots, mange tout, spring onion, crispy shallots and Kudu slices to the bowl. Sprinkle with sesame seeds and serve.

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