Ingredients:

• Venison (Denver leg) seasoned well, portioned to 210gms
• Watercress (no stalks)
• Vermicelli noodles
• Beetroot thinly sliced
• Rice flour
• Large diced crown pumpkin
• Minced garlic
• Orange juice and zest
• Thyme finely chopped
• Peeled onion fine dice
• Mirin
• Miso paste
• Palm sugar
• Sweet soy sauce
• Rice wine vinegar
• Canola oil

Shallow fry beetroot and noodles till crisp
Make dressing by adding ingredients except oil into a pan. Cook and reduce by 3rd. when cooled whisk in oil (just like a vinaigrette).

Season venison well with Maldon sea salt and new York cut black pepper, sear then cook in oven till rare, allow to rest and slice in to 3

Place pumpkin in ring to form on the plate, place venison on pumpkin, drizzle dressing around plate.

Mix noodles, beetroot and watercress in a bowl with the miso and place on venison as a type of garnish