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Spicy Thai Salad with Cervena Venison
Courtesy of Cervena Venison
Servings: 2
Prep Time: 20 Min. Cook Time: 10 Min. What you need:
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SALAD:
+ 11 oz. Cervena venison loin + olive oil + salt + freshly ground black pepper + 1 bunch watercress + 1 cucumber, peeled and deseeded and cut into 1 1/2 in. lengths. + 1/2 red onion, peeled, thinly sliced, and soaked in cold water + 1/4 c. roasted peanuts + 1/4 c. fresh mint + 1/4 c. fresh picked coriander + 1/4 c. Thai basil, regular basil can be substituted + 1 spring (green) onion, thinly sliced and soaked in cold water + 2 Tbsp. crispy shallots, optional - available at Asian markets + 1 red chili, thinly sliced LIME AND CHILI DRESSING: + 4 limes, zest and juice + 1 red chili, seeds removed and fine diced + 1 Tbsp. palm sugar, available in Asian markets + 1 Tbsp. fish sauce What to do:
1. For dressing: Combine all of the ingredients in a mixing bowl and whisk together. Refrigerate until needed.
2. Preheat the grill to a medium high heat. 3. Drizzle the venison loin with olive oil, and season with salt and pepper. Grill the venison loin to rare or medium rare- this could take from 7-10 min. depending on the temperature of the grill. 4. Remove the venison from the grill and put in a warm place for 10 min. to rest and cool down slightly. 5. Thinly slice the venison and place in a mixing bowl. Add the rest of the salad ingredients, enough of the lime and chili dressing to just coat the salad, and toss together. 6. Place on plates and drizzle some extra virgin olive oil over each salad. * Recipe created by Chef Brad Farmerie, PUBLIC, NYC Cervena: All natural, pasture-raised venison from New Zealand |
