Venison and Coriander Salad with Glass Noodles and Ginger and Soy Dressing

 Watch Sophie prepare this delicious salad

Recipe by Sophie Wright

Being such a lean and full flavoured meat, New Zealand 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.



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 10 minutes.  Marinating New Zealand venison adds flavour, it is not necessary for tenderising the meat as it is already very tender.

Make the salad by mixing all the ingredients for the salad together.

Make up the dressing by combining all the ingredients and pouring half over the mixed salad.

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).

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.

Serves 4

Preparation: 30 mins

Time to cook: 10 mins

Venison and Coriander Salad with Glass Noodles and Ginger and Soy Dressing


Stir fry

600g denver leg, cut into thin strips 2 inches long and 1cm thick

1 inch ginger, cut into julienne

2 cloves garlic, finely chopped

2 medium hot red chillies, finely chopped

2 tbsp vegetable oil


5 tbsp light soy sauce
4 tbsp sweet chilli sauce
3 tbsp rice wine vinegar
Juice 2 limes


150g glass noodles soaked in boiling water until soft and well drained.
1 large cucumber, peeled, deseeded and cut into matchsticks
2 large carrots, peeled and grated
3 spring onions, cut into julienne
75g picked fresh coriander

To serve

4 lime wedges
Small handful of coriander leaves

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