Thai venison larb salad
Quick, easy, and light weeknight dinner recipe. Combination of the fragrant exotic herbs make this lean venison dish absolutely delicious and satisfying. Serve on plenty of greens.
Ingredients
- 500 g New Zealand farm raised venison mince
- 2 tbsp Superb Herb lemongrass finely grated
- 4 Superb Herb makrut lime leaves thinly sliced
- 1 red chilli thinly sliced
- 1 clove garlic thinly sliced
- 1 lime juice only
- 3 tbsp brown sugar
- 2 tbsp fish sauce
- ½ tsp salt
- 3 tbsp Olivado extra virgin peanut oil
- 1 small red onion chopped
- 1 cup Superb Herb coriander roughly chopped
Green salad
- Lettuce
- Micro greens
- Cucumber
- Superb Herb coriander
Dressing
- 3 tbsp fresh lime juice
- 2 tbsp light brown sugar
- 1 tbsp fish sauce
- ½ red chilli finely chopped
Instructions
- Heat peanut oil in a frying pan or wok over medium heat. Add garlic, chilli, lemongrass and makrut leaves. When fragrant add venison mince and cook for 7-8 minutes, stirring often to break up the mince with a wooden spatula.
- When the venison is cooked, add brown sugar, salt, fish sauce and lime juice. Cook for 1-2 minutes stirring, then fold in the red onion and coriander. Mix thoroughly.
- Combine all dressing ingredients.
- Arrange green salad ingredients in individual bowls, top venison larb drizzled with the dressing.
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[…] absolutely delicious and satisfying. Serve on plenty of greens. For the full recipe, please visit: https://fresh.co.nz/thai-venison-larb-salad/ […]