Flavorful, fresh, and fast! Jordan Cabatic serves up a perfect nutrient-dense lunch or dinner with her latest recipe — Venison Thai Salad featuring leg medallions and the light heat of Thai peppers on a bed of herbs and greens. With a little bit of planning for a quick marinade, the rest of this beautiful salad can be thrown together under a half hour.
Serves: 2-3 Prep/Cooking time: 15/10 minutes.
BURGER PATTY INGREDIENTS:
- 1 pack venison leg medallions
- 1-2 shallots, thinly sliced
- Cilantro, finely chopped
- Green onions, thinly sliced
- Thai basil, finely chopped
- Cherry tomatoes, cut in half
- 2 Persian cucumbers, sliced
- 1 lime
- 1-2 garlic cloves, finely minced
- 3-4 Thai chili peppers, thinly sliced (remove seeds for less heat)
- 2 Tbsp fish sauce
- 2 Tbsp shoyu (soy sauce)
- 1 1/2 - 2 tsp coconut or cane sugar
- Neutral oil
- Salt and pepper
STEP 1: First, rinse medallions and pat dry. Marinate in shoyu and black pepper for a minimumu of 2 hours.
STEP 2: Let medallions come to room temperature at least 15 minutes prior to cooking.
STEP 3: Using a large cast iron skillet, set heat to medium high. Once skillet is heated, drizzle with oil. Place medallions in skillet and sear each side for about 2-3 minutes, adding a minute or two if you like more done. Remove from skillet and lightly season with salt. Set aside and let medallions rest for at least 5 minutes.
STEP 4: In a large bowl add garlic, Thai chilies, fish sauce, sugar, and lime juice. Mix well. Then add Thai basil, cilantro, green onions, shallots, tomatoes and cucumbers.
STEP 5: Thinly slice medallions then add them along with their juices to the bowl. Toss everything together. Salt and pepper to taste.
STEP 6: Serve with rice or salad greens. Enjoy!
We’d love to see what you create! Share a photo of your Venison Thai Salad with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.