A fresh and light summer salad using venison stirfry.
brine the venison to impart flavour and a firm texture, then sear and serve with a salad of crunchy nuts and fresh berries.
This is a great summer dish by Tom Hishon of Orphan’s Kitchen – his take on a traditional South East Asian mince and veggie dish known as a larb. The combination of the caramelised onion and plums with the richness of the lean venison mince and crispy cos is a winner. If it’s warm enough, cook the red onion, cos and plums outside over coals on the barbecue to get a smoky, summer flavour and the neighbours’ mouths watering…
Grilled venison medallions with prune and apple chutney and crisp fried leek
The Silver Fern Farms Venison Roast is now available in all good supermarkets in New Zealand.