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25 Minutes

Serves 2-3

Difficulty: Simple

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.


  • 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.

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