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RECIPE: VENISON THAI SALAD

Pan-sear

25 Minutes

Serves 2-3

Difficulty: Simple
Flavorful, fresh, and fast! The perfect nutrient-dense lunch or dinner— 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 in under a half-hour.
RECIPE BY JORDAN CABATIC
Ingredients
  • 1 pack Maui Nui 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
  • Juice of 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
  • Salt and pepper
  • Neutral oil
Directions
Step 1:

Rinse medallions in cold water and pat dry. Marinate in shoyu and black pepper and place in the fridge for a minimum of 2 hours.

Step 2:

Using a large cast-iron skillet, set heat to medium-high. Once the skillet is heated, generously 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 3:

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 4:

Thinly slice medallions then add them along with their juices to the bowl. Toss everything together. Salt and pepper to taste.

Step 5:

Serve with rice or salad greens. Enjoy!

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