Asian style Cervena venison and coriander salad
- Cervena Venison
- 600 g Cervena Venison Denver leg cut into stir fry strips
- 1 inch ginger julienned
- 2 cloves garlic finely chopped
- 2 medium hot red chilies finely chopped
- 2 tbsp vegetable oil
- Salad
- 150 g glass noodles soaked in boiling water until soft and well drained.
- 75 g coriander
- 3 spring onions julienned
- 2 large carrots peeled and grated
- 1 large cucumber peeled, deseeded and cut into matchsticks
- Dressing
- 5 tbsp light soy sauce
- 4 tbsp sweet chili sauce
- 3 tbsp rice wine vinegar
- 2 limes juiced
- To serve
- 4 limes wedges
- cilantro leaves small handful
Method
Marinade
Combine the chopped chili, ginger and garlic together with 1 tablespoon of the oil. Add the venison strips to the marinade and leave for as little or long as you like.
Salad and dressing
Mix all the ingredients for the salad together. Combine all the ingredients for the dressing and mix. Pour half of the dressing over the salad. Reserve the rest of the dressing.
Cervena venison
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, chili and garlic for 1 minute. Don’t over crowd the pan, do this in batches if necessary. Leave the meat to rest once cooked.
To serve
Mix the stir fried meat, including all the resting juices with the salad and coat well with the rest of the dressing. Serve with a wedge of lime, scatter with some coriander leaves.
Servings4
INGREDIENTS
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Method Marinade Combine the chopped chili, ginger and garlic together with 1 tablespoon of the oil. Add the venison strips to the marinade and leave for as little or long as you like. Salad and dressing Mix all the ingredients for the salad together. Combine all the ingredients for the dressing and mix. Pour half of the dressing over the salad. Reserve the rest of the dressing. Cervena venison 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, chili and garlic for 1 minute. Don’t over crowd the pan, do this in batches if necessary. Leave the meat to rest once cooked. To serve Mix the stir fried meat, including all the resting juices with the salad and coat well with the rest of the dressing. Serve with a wedge of lime, scatter with some coriander leaves. |
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