Venison and Rice Stick Noodle Salad

Best Healthy Recipe

2011 NZ Guild of Food Writers Venison Recipe Competition

Recipe by Jan Bilton


Combine the brown sugar, fish sauce, ginger, soy sauce and garlic. Mix well. Place the venison in a plastic bag. Add the marinade and move the meat around so it is well coated. Refrigerate for 4 hours.

Meanwhile, combine the dressing ingredients, stirring until the sugar is dissolved. 

Break the noodles into smaller lengths. Cook in a large saucepan of boiling, salted water until tender, about 7 minutes. Drain, rinse under cold water and pat dry. Toss in a bowl with a little of the dressing. 

Remove the meat from the marinade, pat dry and return it to room temperature. Grill or pan-fry for about 3-4 minutes each side. Transfer the meat to a cutting board. Cover and rest for about 15 minutes.

Combine the salad greens and mint in a large bowl. Toss the salad in enough dressing to coat.

Pile the noodles in the centre of four or six serving plates. Mound the greens on top of the noodles. Thinly slice the venison and arrange on the greens. Drizzle with a little dressing and serve the remaining in a jug. 


Serves 4

Preparation: 4 hours

Time to cook: 20 mins

Cost per serve: $6.50

Venison and Rice Stick Noodle Salad


The Venison

2 tablespoons each: brown sugar, Asian fish sauce, grated root ginger, soy sauce

2 cloves garlic, crushed

400g farmed venison grilling steak eg medallions, Denver leg


The Dressing

1/2 cup fresh lime juice

6 tablespoons each: water, sugar, Asian fish sauce

1-2 teaspoons diced chilli

4 shallots, diced 


The Salad

150g dried, 5mm wide, rice stick noodles

4-5 cups mixed baby salad greens

1 cup fresh mint leaves, sliced


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