SOBA NOODLE SALAD WITH VENISON MEDALLIONS

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

	5 tablespoons tahini gochujang paste
	1 tablespoon vegetable oil
	400g venison medallions or steak
	1 tablespoon sesame oil
	2 tablespoons rice vinegar
	1 x 200g packet soba noodles
	¼ red cabbage, thinly shredded
	1 red capsicum, thinly sliced
	1 spring onion, cut into 5cm pieces and thinly sliced
	1 carrot, shredded
	1 tablespoon toasted sesame seeds

1.	Whisk 2 tablespoons of the paste with the oil then toss with the venison and set aside to marinate while you prepare the rest of the ingredients.
2.	Whisk the remaining paste with the sesame oil and rice vinegar and set aside.
3.	Cook the soba noodles according to the packet directions, drain under cold water and gently rub to remove excess starch.
4.	Grill or pan-fry the venison for 3-4 minutes each side then set aside to rest for 5 minutes. Thinly slice.
5.	Put the noodles into a bowl with the vegetables, add the dressing and toss together.
6.	Adjust the seasoning if required.
7.	Top with the venison and scatter over the sesame seeds.