Venison Salad:
• 440g Farm raised Venison steaks, at room temperature
• 1 tbsp Neutral oil e.g. Rice bran
• 100g Pineapple, peeled, cored and diced
• 25g Roasted peanuts, chopped
• 2 Spring onions, sliced thinly
• 1 Handful of coriander, roughly chopped with stalks
• 1 tbsp Mint leaves, roughly chopped
• 20g Thai jasmine Rice
Chilli Lime Dressing:
• 25g Palm sugar, grated or finely chopped
• 50ml Lemon juice
• 15ml Lime Juice
• 25ml Fish sauce
• ½ Red chilli chopped, including seeds
Method:
Dry toast the rice in a pan until golden in colour, leave to cool and then grind in a spice grinder or pestle and mortar. Make sure it is really fine, nearly a powder. Set aside.
Preheat a frying pan to a high heat. Lightly brush the venison with oil. Sear the venison over a high heat until just warm in the middle, allow 1-2 minutes each side (for rare). Remove from the pan, cover well and leave to rest in a warm spot for 5 minutes.
While the Venison is resting, make the dressing. Combine all the dressing ingredients in a small bowl and mix well. The palm sugar will dissolve after a couple of minutes.
To serve, slice the venison thinly across the grain. Transfer to a medium sized mixing bowl and combine with the dressing and all the other ingredients except the rice and extra herbs. Mix gently to combine. Place on to individual plates or serving platter and sprinkle with the toasted rice and herbs
Garnish with a handful of extra herbs. Coriander, basil or mint.
Serves four people as a starter or light lunch, or multiply the ingredients by a half for a main course.
By Neil Brazier
Head Chef, The Sugar Club
