1. Marinate the Venison: In a shallow dish or resealable plastic bag, Worcestershire sauce, rosemary and black pepper. Add the venison steaks, ensuring they are well coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavour.

2. Remove steaks from the marinade about 20 minutes before cooking.

3. Sear Venison: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the venison steaks for 2-4 minutes per side, depending on thickness and desired doneness. Remove steaks from the pan and let them rest, tented with foil.

4. Bring a pot of salted water to a boil. Add the soba noodles and cook according to package directions (typically 4 minutes) until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.

5. In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and honey (if using).

6. Add the drained soba noodles to the sauce and toss gently to coat evenly.

7. While the venison rests, sauté the greens and add to the soba noodles and toss. Divide the soba noodles between two plates or bowls. Slice the rested venison steaks against the grain into thin slices. Arrange the venison slices over the soba noodles.