Sara Welch, Bistro Aix, Jacksonville FL

To make the pickled vegetables: Toss the brussels sprouts, shallots, and jalapenos together in a small bowl.  Combine the vinegar, sugar, and kosher salt together in a small saucepan and bring to a boil.  Pour over the vegetables, cover, and let sit at room temperature for about an hour.

Pat the venison dry.  Season to taste with salt and rub with a half teaspoon of the red curry paste.  In a saucepan, add the remaining curry paste, the coconut milk, vegetable stock, and fish sauce. Whisk well and bring to a bare simmer. 

Cook the noodles in boiling salted water until almost al dente.  Drain, reserving about 1/4 cup of the pasta water.

Heat the vegetable oil over high heat in a saute pan until shimmering.  Add the venison, sear on all sides, and cook to desired temperature (however, the doneness should not exceed medium rare).  Remove to a warm plate, cover, and keep warm.  Deglaze the fond on the pan with the reserved pasta water.  Add the coconut milk mixture and bring to a boil.  Transfer the noodles to this pan, where they will finish cooking.  Fold in the pickled vegetables and cilantro.

To serve:

Slice the tenderloin, twist the noodle mixture with tongs and pile into heated appetizer plates, and top with the venison slices.

 

To make the pickled vegetables: Toss the brussels sprouts, shallots, and jalapenos together in a small bowl.  Combine the vinegar, sugar, and kosher salt together in a small saucepan and bring to a boil.  Pour over the vegetables, cover, and let sit at room temperature for about an hour.

Pat the venison dry.  Season to taste with salt and rub with a half teaspoon of the red curry paste.  In a saucepan, add the remaining curry paste, the coconut milk, vegetable stock, and fish sauce. Whisk well and bring to a bare simmer. 

Cook the noodles in boiling salted water until almost al dente.  Drain, reserving about 1/4 cup of the pasta water.

Heat the vegetable oil over high heat in a saute pan until shimmering.  Add the venison, sear on all sides, and cook to desired temperature (however, the doneness should not exceed medium rare).  Remove to a warm plate, cover, and keep warm.  Deglaze the fond on the pan with the reserved pasta water.  Add the coconut milk mixture and bring to a boil.  Transfer the noodles to this pan, where they will finish cooking.  Fold in the pickled vegetables and cilantro.

To serve:

Slice the tenderloin, twist the noodle mixture with tongs and pile into heated appetizer plates, and top with the venison slices.