Name: Shredded Venison and Rice Vermicelli Salad
Yield: for 6-8
Cuisine: Asia
Ingredients: 1 tsp freshly ground black pepper; 150 g / 5 oz chopped spring onions or Chinese chives; 1 tbsp extra-virgin olive oil or walnut oil; 2 tsp roasted sesame seeds; 2 red onions, thinly sliced; freshly boiled asparagus (white or green; allow 3 stalks per person, optional); 225 g/ 8 oz rice vermicelli, prepared and drained; sugar; 3 tbsp of the venison cooking juices; 150 ml/ 5 fl oz Shaohsing wine or dry sherry; 1 garlic clove, finely chopped; 3 tsp finely chopped ginger root; 2 tbsp light soy sauce; salt; 2 tsp sesame oil; 675–900 g/1½–2 lb venison (leg or haunch), in 2 pieces

Preparation info

for
6-8

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Shredded venison, with a sesame oil dressing, is often among the cold starters on a Chinese restaurant menu. The Laotians, too, are very fond of venison, though their deer is a smaller animal than the European type. I find that this finely shredded meat goes well with rice vermicelli as a light lunch dish. Plain boiled asparagus, particularly white asparagus when it’s in season, will make the meal memorable. The important thing to remember is that the shredded venison must be dressed while