BRING a full kettle to the boil.
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.
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.
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.
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.