RECIPE

Seared venison with plum ginger sauce and vermicelli sauce

Serves: 2
Prep: 10 minutes
Cooks In: 15 minutes

Seared venison with plum ginger sauce and vermicelli sauce

Venison and plums are a delicious match – fruity sauces always go so well with game meat.

If you’ve got some fresh ripe plums (Black Doris plums would be perfect!), chop a couple up and add them to the sauce for an extra fruity flavour. Venison is delicious with this recipe, but you could try it with beef as well. This recipe is gluten and dairy free and is diabetes friendly.

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Ingredients

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Vermicelli salad

  • vermicelli noodles 100g
  • carrot 1, peeled and cut into thin matchsticks or grated
  • snow peas 100g, tips and stringy bits removed and thinly sliced lengthways
  • red capsicum 1, core and seeds removed and thinly sliced
  • thai basil leaves 2 tablespoons, chopped (if you can't get Thai basil, use normal basil)

Venison and plum sauce

  • venison medallions 300g (at room temperature)
  • garlic 1 clove, minced
  • ginger 1 teaspoon, finely grated
  • red wine ¼ cup
  • plum jam 2 tablespoons
  • soy sauce 1 tablespoon (use tamari soy sauce to make gluten-free)

Dressing

  • plum jam 1 teaspoon
  • soy sauce 1 tablespoon (use tamari soy sauce to make gluten-free)
  • olive oil 1 tablespoon
  • sesame oil ½ teaspoon

To serve

  • sesame seeds 1 tablespoon
  • thai basil leaves 1 tablespoon, chopped (if you can't get Thai basil, use normal basil)

Method

BRING a full kettle to the boil.

  1. Place vermicelli noodles in a medium, heat-proof, bowl (or a pot) 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 noodles in a few places to shorten the strands. Drizzle with a little oil to prevent noodles sticking together.

  2. 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 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. If it’s BBQ weather, you could always cook the venison on the BBQ! Cover venison with foil and rest for 5 minutes before slicing against the grain.

  3. 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 about 1 minute until reduced by half. Stir in plum jam, fresh plums (if using) and soy sauce and simmer for about 1 minute until slightly thickened. Season to taste with freshly ground black 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.

  4. 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.

    To serve, divide vermicelli salad between plates. Top with venison and drizzle over plum sauce. Sprinkle with sesame seeds and Thai basil.

Nutritional Information Per Serving
Kilojoules
1870
Calories
441
Carbs
49.2 g
Total Fat
10.6 g
Protein
31.9 g

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