thai-style venison salad
rating:www.vegetables.co.nz/chefs/blog/chef-recipes-and-ideas
Serves 6
6 farm-raised venison medallions
1 Tbsp rice bran oil
freshly ground black pepper to taste
1 shallot, diced
¼ small pumpkin, peeled, deseeded and thinly sliced
assorted lettuce leaves
1 red capsicum, deseeded and sliced
1 cup mung bean sprouts
3 Tbsp chopped mint
3 Tbsp chopped coriander
Lime and chilli dressing:
1 lime, zest of
¼ cup lime juice
2 cloves garlic, crushed
1 chilli, deeeded and diced
freshly ground black pepper to taste
2 tsp fish sauce
2 tsp sugar
Brush venison with oil and sprinkle with pepper. Cook under a preheated hot grill or pan-fry for about three minutes each side. Allow to cool, then chill.
Meanwhile, soak the shallot in icy water to crisp.
Steam or microwave pumpkin until just tender. Cool.
Place lettuce leaves on a large serving platter. Top with the pumpkin, red capsicum and mung bean sprouts. Thinly slice the venison and place on the vegetables.
Sprinkle with mint, coriander and shallot.
Combine the dressing ingredients and drizzle over the salad.
