Ingredients
| 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 |
Click here for the recipe for Tahini Gochujang Paste
Instructions
| 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. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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