Venison Larb in Little Gem Cups

Venison Larb in Little Gem Cups

Southeast Asian inspired venison dish- mince is so versatile and this dish is so quick to cook.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Venison
Servings

Ingredients
  

  • 1 tbsp basmati rice
  • 2 tbsp vegetable oil
  • 1 fresh red chilli deseeded and finely chopped
  • 2 lemongrass stalks tough outer leaves removed and sliced
  • 2 shallots peeled and sliced
  • 2 finely chopped garlic cloves
  • 500 grams venison mince
  • 1 small bunch chopped mint
  • 1 small bunch coriander finely chopped
  • 2 juiced limes
  • 2 tbsp Thai fish sauce
  • 1.5 tsp caster sugar
  • 3 spring onions finely sliced
  • 4 little gem lettuce
  • 4 lime wedges to serve

Instructions
 

  • Toast the rice in a dry frying pan over a medium heat, shaking the pan frequently for about 6 minutes until golden brown and fragrant. Grind to a coarse powder in a pestle and mortar.
  • Place a wok or wide frying pan over a high heat until hot. Add the oil, chilli, lemongrass, shallots and garlic and stir-fry for 30 seconds. Add the venison and stir-fry for 2-3 minutes until cooked.
  • Add the herbs, lime juice, fish sauce, sugar, toasted rice, and two thirds of the sliced spring onions and cook for a further minute to cook off the liquid.
  • Taste and adjust the seasoning with some more fish sauce, lime juice or sugar as required.
    Separate the leaves from the lettuces and pile a spoonful of the venison mixture into each lettuce leaf. Top with the rest of the sliced spring onions, a little chopped chilli and serve with a wedge of lime and boiled Jasmine rice if required.
Keyword Venison