Venison Minute Steaks Lettuce Cups with Sweet Chilli

Ingredients

• 1 pack Silver Fern Farms Venison Minute Steaks
• 2 Tbsp oil
• 1-2 tsp red chilli flakes
• 12 small cos lettuce leaves
• 1 carrot, finely julienned
• 1 small cucumber, thinly sliced
• 2 radishes, thinly sliced
• Mint leaves and coriander sprigs to garnish

Sweet Chilli Dressing:

• 2 Tbsp sweet chilli sauce
• 2 Tbsp rice wine vinegar
• 1 Tbsp fish sauce
• 1 Tbsp lime juice
• 1 tsp sesame oil
• 1 small garlic clove, finely chopped
• 1 tsp toasted sesame seeds

Method

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

Rub the venison with olive oil, a sprinkle of red chilli flake, salt and pepper.

Combine the sweet chilli sauce, rice wine vinegar, fish sauce, lime juice, sesame oil, garlic and sesame seeds in a small bowl.

Heat frying pan over high heat. Cook the venison for 30 to 60 seconds on each side for med-rare. Transfer to a plate, cover loosely with foil and set aside to rest for 5 mins.

Meanwhile, divide carrot, cucumber and radishes between the lettuce cups. Slice the venison into thin strips. Place 2 to 3 venison slices onto each lettuce cup. Drizzle with dressing and sprinkle with mint leaves and coriander. Serve immediately.

Tip
Add cooked and drained rice vermicelli noodles to the lettuce cups with the sliced vegetables.