Venison Rice Noodles

Ingredients

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Method

1. To marinate Kudu, place all the marinade ingredients in a large bowl and whisk to combine. Add Kudu fillet, season to taste and toss to combine. Cover and refrigerate for 5 hours or overnight.
2. Pre-heat a lightly oiled griddle pan to medium–high heat. Add fillet and cook, turning frequently for 10–12 minutes or until charred and cooked through. Rest fillet for 5 minutes before slicing to serve.
3. Meanwhile, lightly dust eschalot slices in flour and fry in hot oil until golden. Set aside on paper towel.
4. Dish rice noodles into bowls, add carrots, mange tout, spring onion, crisp shallots and Kudu slices to the bowl. Sprinkle with sesame seeds and serve.