Step 1

BRING a full kettle to the boil.

Step 2

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.

Step 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 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.

Step 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 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.

Step 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.

Step 6

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