Wok-seared Venison with Lemongrass and Mint

Name: Wok-seared Venison with Lemongrass and Mint
Yield: Serves 4
Cuisine: Laotian
Ingredients: 50 ml vegetable oil; 400 g venison loin, cut into 2 cm strips; 1 teaspoon sesame oil; 1 long green chilli, finely sliced; 150 ml Sweet Tamarind Dressing; 1 long cucumber, shaved lengthways into ribbons with a peeler; 1 carrot, cut into julienne strips; 4 tablespoons mint leaves, torn; 4 green onions, cut into 1 cm lengths; 2 tablespoons raw peanuts, roasted and lightly crushed; 60 g small tatsoi leaves; 2 small green chillies; 1 stalk lemongrass, shredded using a Microplane; 2 teaspoons fresh green peppercorns; 2 teaspoons castor sugar; 2 makrut lime leaves, shredded; ½ teaspoon black peppercorns; 2 coriander roots, chopped; 1 teaspoon minced galangal; 2 red shallots, peeled; 2 cloves garlic, chopped; 40 ml fish sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A very straightforward preparation, this requires minimal last-minute cooking once all the components have been prepared. The weight and density of the venison meat offers a lovely rich texture and balance to the other flavours. It can be expanded with noodles or served with sticky rice as part of a shared table if you prefer.

Ingredients

50 ml vegetable oil
1 teaspoon sesame oil
400 g

Asia
Laos
Main course
Gluten-free
Southeast Asia

Method

To make the lemongrass paste, pound the lemongrass, chillies, shallots, garlic, coriander roots, galangal, lime leaves and peppercorns in a mortar and pestle to make a paste. Add the sugar and fish sauce and pound until the paste becomes smoother.

To cook the venison, mix the lemongrass paste with the oils, add the venison strips, coat well and marinate for 30 minutes.

Heat a wo