Thai Style Venison Minute Steak with Apple, Yogurt and Peanut Salad

Ingredients

• 1 pack Venison Minute Steaks
• 1 tsp vegetable oil – use sesame, olive or sunflower
• ½ red onion
• 1 lime or small lemon, juice and zest of 
• 1 tsp grated palm sugar, or use brown sugar or honey
• ½ red chilli, thinly sliced (more or less to taste)
• 1 small thumb sized piece of ginger, chopped or grated to give you 1 heaped tsp
• 1½ tsp fish sauce or soy sauce
• 1 crisp apple, cut into match sticks
• 10 mint leaves, shredded
• 6 stalks coriander, pick the leaves off and cut the stalks 1cm long
• 1 mini cos lettuce
• ¼ punnet cherry tomatoes, sliced
• ¼ cup coconut yoghurt or plain Greek style yoghurt
• ¼ cup toasted peanuts, roughly chopped

Method

Remove Silver Fern Farms Venison Minute Steaks from the fridge and packaging, and allow to bloom at room temperature for 10 mins.

Brush the venison on both sides with the oil and leave for 5 mins.

Peel and thinly slice the onion length ways. Rub the sliced onion with ½ tsp salt for 15 seconds – then rinse the salt off and drain.

Finely grate ½ tsp of lime zest, and juice it. Mix the lime zest, juice and palm sugar in with the onion and leave for a few mins.

Add the chilli, ginger, fish sauce, apple, mint and coriander stalks and toss together.

Bring a pan to high heat. Place the Venison Minute Steaks in, not overlapping and cook until coloured – around 40 seconds.

Turn them over and cook another 15 seconds – 1 min in total is all they need.

Remove venison from pan and transfer to plate, cover loosely with foil and allow to rest for 5 mins. 

Cut the cos lettuce lengthways into 6 – 8 wedges, toss with tomatoes and divide amongst your plates. Dollop the yoghurt on.

Slice the venison into strips, sprinkle with a little salt and lay over the lettuce.

Finish with the apple salad, peanuts and coriander leaves.