Being such a lean and full flavoured meat, venison works extremely well with a whole host of different ingredients and Asian aromatics are no exception. This is a very light and healthy dish that would serve well as a light lunch or perhaps even the perfect picnic hamper salad! It is fresh and fragrant and above all, so easy to prepare.
Ingredients
Servings
- VENISON ----------------------------------
- 600 g silver side
- 1 in ginger
- 2 garlic cloves
- 2 medium hot red chillies
- 2 Tbsp vegetable oil
- SALAD -------------------------------------
- 150 g glass noodles
- 1 1 large cucumber
- 2 large carrots
- 3 spring onions
- 75 g fresh coriander
- DRESSING ---------------------------------
- 5 Tbsp light soy sauce
- 4 Tbsp sweet chilli sauce
- 3 Tbsp rice wine vinegar
- 2 limes, juiced
- TO SERVE ---------------------------------
- 4 lime wedges
- 1 small handful of coriander leaves
Servings
- VENISON ----------------------------------
- 600 g silver side
- 1 in ginger
- 2 garlic cloves
- 2 medium hot red chillies
- 2 Tbsp vegetable oil
- SALAD -------------------------------------
- 150 g glass noodles
- 1 1 large cucumber
- 2 large carrots
- 3 spring onions
- 75 g fresh coriander
- DRESSING ---------------------------------
- 5 Tbsp light soy sauce
- 4 Tbsp sweet chilli sauce
- 3 Tbsp rice wine vinegar
- 2 limes, juiced
- TO SERVE ---------------------------------
- 4 lime wedges
- 1 small handful of coriander leaves
Venison
Finely chop the garlic cloves and chillies. Cut the ginger into Julienne.
Cut venison into thin strips 2 inches long and 1cm thick.
Make the marinade for the venison by combining the chopped chilli, ginger and garlic together with 1 Tbsp of the oil. Add the venison strips to the marinade and leave for as little or long as you like.
Salad
Soaked the glass noodles in boiling water until soft, drain well.
Peel and deseed the cucumber and cut into matchsticks. Peel and grate the carrots. Cut the spring onion into julienne.
Mix all the ingredients for the salad together.
Dressing
Make up the dressing by combining all the ingredients and pouring half over the mixed salad.
Combine
Heat a large non-stick pan or wok on the highest heat until smoking hot and add the rest of the oil. Stir fry the venison strips with the ginger, chilli and garlic for 1 min. Don’t over crowd the pan, do this in batches if necessary.
Leave the meat to rest once cooked (rare is best).
To serve
Mix the stir-fried meat, including all the resting juices and the fried ginger, chilli and garlic with the salad and coat well with the rest of the dressing. Serve with a wedge of lime, scatter with some coriander leaves.
