Southeast Asian inspired venison dish- mince is so versatile and this dish is so quick to cook.

Venison Larb in Little Gem Cups

By Matt Gisby Published: October 7, 2020

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Southeast Asian inspired venison dish- mince is so versatile and this dish is so quick to cook.

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. . 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.
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