Cumin Spiced Venison with handmade noodles, chilli pepper sauce & Seasonal Leaves

Cumin Spiced Venison with handmade noodles, chilli pepper sauce & Seasonal Leaves

26 September 2017

  • Level #3: executive chef
  • Masterclass
  • Recipes





Preperation Time

40 minutes

Cooking Time

10 minutes


4 venison haunch

15g garam masala

3ml soy sauce

5g cornflour

3ml dark soy sauce

4 garlic cloves finely diced

10g ginger


1 chilli sliced on the diagonal

30ml rice wine

30ml light soy sauce

2g light brown sugar

For the noodles:190g plain flour and 85g water


1For the venison:,Trim any excess fat off the venison rump,Then mix all the ingredients for the venison to create a marinade. The longer you leave the rump marinating the more flavour you will have. But leave it to marinate for at least 30 minutes

2Put the venison in the fridge until you need to cook it

3For the noodles:,Mix the flour and water together until it forms a dough, knead the dough for about 3-4 minutes then wrap in cling film and place in the fridge for 15 minutes to firm up,Once the dough has become firm roll it out on plenty of flour to a shape that resembles a pita bread

4Set up a pasta roller (it's cheating but it’s easier!) and roll the noodles working your way through the grades slowly until you have them nice and thin

5Once you have the desired thickness dust plenty of flour on the noodles and fold it over itself so it is a rectangle

6Take a big chef’s knife or cleaver and slice off noodle shapes from the rectangles dusting in flour when you have cut them

7To cook the noodles place them in boiling salted water until they float to the top

8For the chilli pepper sauce:,Take the ingredients of Part A and mix to form a chunky paste ready to fry off when you want to create the dish

9Take the ingredients for Part B and mix together to make the final seasoning of this dish.