Deer to be different with venison

Lift your summer cooking game with this flavoursome, lean cut of meat.

Barbecue season is here, and along with loads of vegetables on the grill, we have also been enjoying some venison steaks. It is a very lean meat and stronger in flavour, so I do find a small amount goes a long way. Add flash-cooked venison to a flavourful noodle salad, or use in a quick weeknight stir fry with a rainbow of vegetables.

Spicy venison noodle salad

Venison steaks are best cooked hot and fast until medium rare. Beef steak, such as rump or tender ribeye, can also be used.

The noodle salad is light and flavoursome, balanced with salty, sweet, sour, spicy and bitter from salad greens. I like to use bean thread vermicelli noodles made from mung beans, alternatively use rice noodles (check packet for cooking times). Preparation time: 20 minutes Cooking time 15 minutes Serves 4

Salad

400g venison steak (or use beef steak – see recipe

headnote)

1 tsp fish sauce

Drizzle of olive oil

200g bean thread vermicelli noodles or rice noodles 2 carrots, peeled and thinly sliced

1⁄2 cucumber, halved and thinly sliced

2 large handfuls (150g) salad leaves

Handful each coriander, mint and basil – roughly torn 1 red chilli, chopped

Dressing

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp brown sugar

Juice of one lime, about 3 tbsp 4 tbsp olive oil

1 garlic clove, chopped Place the venison steak into a bowl and add the fish sauce and oil. Cover and place in the fridge for 2 hours, or overnight, to marinate.

Prepare the salad. In a saucepan, bring 2 litres of water to a rapid boil. Add the noodles and cook for 5 minutes. Drain and refresh under cold water. Tip into a large serving bowl.

Prepare the vegetables, salad, herbs and chilli and add to the noodles.

Combine the dressing ingredients in a jug, stirring to combine.

Heat a barbecue grill on a high heat. Cook the venison steak for 3-4 minutes on each side, until medium rare. Rest on a plate for 5 minutes, then use a sharp knife to cut into thin slices. Add to the noodle salad and toss to combine.

Drizzle over the dressing and serve.