Thai Style Venison Minute Steak with Apple, Yogurt and Peanut Salad
- Meat type
Beverage match – a beer is good with this, and my current favourite is Citizen Beer’s Pilsner.
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 Minute Steaks 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 Minute Steaks 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 Minute Steaks into strips, sprinkle with a little salt and lay over the lettuce.
Finish with the apple salad, peanuts and coriander leaves.
Our Venison Minute Steaks are a versatile cut, thinly sliced to ensure they are extremely quick to cook.