Contrary to what some folks think, Thai cuisine is not just fiery heat and oddball ingredients. It’s fresh, light and long on flavor. Because you’re making your own, add more or fewer red pepper flakes to suit your taste buds.
Grilled Venison Thai Salad
- 1 pound venison backstrap, tenderloin or trimmed hindquarter steak
- 1/2 cup olive oil
- 1/4 cup Asian fish sauce
- 1 1/2 tablespoons sugar
- 1/3 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1/3 cup fresh mint leaves, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 2 heads red leaf lettuce, outside leaves removed; torn into large pieces
- 1 head romaine lettuce heart, roughly chopped
- 4 radishes, rinsed and thinly sliced
- 1 cup cilantro leaves, loosely packed
- 1/2 red onion, thinly sliced
- Rub venison with 1 tablespoon olive oil. Heat a large skillet over medium-high heat, and brown meat evenly on both sides, but not past medium-rare. Allow to cool, and then slice diagonally into thin strips. Place in a medium bowl.
- Prepare dressing. In a medium bowl, whisk together fish sauce, sugar, lemon juice, garlic, mint, red pepper flakes and black pepper. While whisking, add remaining oil in a thin stream until emulsified. Pour 1/2 of the dressing mixture over sliced and cooled venison, and toss to coat. Refrigerate for 1 hour.
- In a large bowl, toss together lettuce, radishes, cilantro and red onion. Drizzle reserved dressing over, and lightly toss again. Mound lettuce mixture on plates, and top with marinated venison.
Copyright: The Sporting Chef - www.sportingchef.com