Vietnamese Venison Noodle Salad
- Meat type
- Cooking time
- Preparation time
Remove Silver Fern Farms Venison Mince from the fridge and packaging. Mix with garlic, shallot, 1 Tbsp fish sauce, sambal olek, salt and pepper.. Roll the mince into 16 balls and set aside on a baking tray to bloom for 10 mins.
Combine vinegar, sugar, lemongrass and lime zest in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Transfer to a small jug and cool. Add 2 Tbsp fish sauce, lime juice and diced chilli. Cook rice noodles according to on pack instructions. Shave carrots and cucumber into ribbons.
Heat a frying pan or BBQ plate to medium-high. Add 2 Tbsp oil and cook the Venison Mince for 2 mins before turning to brown all sides for a further 3 mins. Remove Venison Mince from pan and leave to rest covered in foil for 3-5 mins.
Divide the noodles between four bowls. Top with carrots, cucumber and drizzle with dressing. Arrange the meatballs over the top and garnish with coriander, extra chilli and lime wedges.
Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. This Venison Mince is naturally lean, healthy and delicious. This is a versatile option with a subtle yet distinctive taste.