Use any type of noodle for this recipe, pictured is udon noodles, but angel hair pasta would work just as well. This venison flank was smoked first in the Camp Chef SmokePro and then marinated for 4-8 hours. Also used was Hi Mountain Seasonings Canadian Moose Seasoning.
Grilled Venison Thai Noodle Salad
- 1 1/2 pounds venison loin tenderloin or trimmed hindquarter
- 1 English cucumber halved lengthwise and thinly sliced
- 1 red onion thinly sliced
- tomato wedges
- pinch or two Kosher salt and freshly ground pepper
- 1/2 cup fresh cilantro
Marinade and Dressing
- 1 cup low-sodium soy sauce
- 1/4 cup orange juice concentrate
- 3 tablespoons fish sauce
- 2 tablespoons sesame oil
- 3 tablespoons olive oil
- 1 tablespoon sambal oelek
- 1 tablespoon cilantro
- 1 tablespoon mint leaves minced
- 1 tablespoon fresh lime juice
- 2 1/2 cloves garlic
- 1 1/2-inch piece ginger, peeled and sliced
- cooked noodles
- Combine dressing/marinade ingredients and mix well. Divide mixture in half.
- Place venison in a non-reactive container or zipper-lock plastic bag. Pour one-half of reserved marinade mixture over. Toss to coat and refrigerate for 4 to 5 hours.
- Remove venison from marinade, place on a hot grill or skillet (or in a 250 degree smoker) and cook until the internal temperature is 135 – 140 degrees. Allow venison to cool and slice across the grain into thin strips.
- In a large bowl, toss together sliced venison, cucumber, onion, tomato wedges, salt, pepper and all but a couple of tablespoons of the reserved marinade. Toss remaining marinade with the noodles. Mound noodles on plates and spoon salad mixture over.