Thai Venison Salad


500 grams venison strip loin
30ml peanut oil
100 grams spring onions, finely sliced
1 continental cucumber, finely sliced
1 carrot, finely chopped
½ bunch mint, finely chopped
½ bunch coriander, finely chopped
1 bunch basil, chopped


100ml balsamic vinegar
100 grams shaved palm sugar
15ml sesame oil
50ml soy sauce
6 Thai chillis
25 grams green ginger, grated
3 sticks lemon grass, soft inner part only
2 tbs lime juice

Preheat the oven to 180 degrees. Put tray and resting rack into oven. Roll the prepared venison through the peanut oil, quickly sear on all sides and put it on the rack in the oven. Cook for 25-30 minutes. Remove from the oven, cover with a cloth and allow to cool to room temperature. Slice the venison thinly. Meanwhile to make the dressing, place vinegar, sugar, oil and soy into the saucepan and stir over high heat until sugar has dissolved. Remove from heat. Add the remaining ingredients to the liquid. Chill until ready to serve. To assemble the salad, toss all of the salad ingredients together and then pour over half the dressing. Put half of the salad onto the plate, cover with the venison and scatter the remaining salad over the top. Drizzle the remaining dressing over the top and serve immediately.

Recipe courtesy of Margaret River venison producer Kylie Kennaugh


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