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 4


  • 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


  • 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