Name: Venison Thai Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 pack Maui Nui Medallions; 1-2 shallots, thinly sliced; null Cilantro, finely chopped; null Green onions, thinly sliced; null Thai basil, finely chopped; null Cherry tomatoes, cut in half; 2 Persian cucumbers, sliced; null 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; null Salt and pepper; null Neutral oil

PREP TIME:

15 min.

COOK TIME:

10 min.

SERVES:

2 - 3

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 6

Serve with rice or salad greens. Enjoy!