Venison Larb Salad with Crispy Shallots

, from Issue #66. August, 2016
Photography by Jessie Casson.
    Venison Larb Salad with Crispy Shallots

    This classic salad also works with pork, beef and chicken mince and gets topped with plenty of fresh herbs and crispy roasted shallots. 

    Serves: 4

    INGREDIENTS

    100 grams dried vermicelli noodles
    2 tablespoons vegetable oil
    400 grams venison mince
    2 carrots, julienned
    ½ telegraph cucumber, thinly sliced
    1 red onion, very thinly sliced
    1 long red chilli, seeded and thinly sliced
    crispy shallots, chopped roasted peanuts and coriander, to serve
    sea salt and ground black pepper
    Dressing
    2 cloves garlic, crushed
    2 tablespoons finely chopped coriander
    ½ teaspoon dried chilli flakes
    2 tablespoons grated palm sugar
    ¼ cup fish sauce
    ¼ cup lime juice
    To serve
    crispy shallots, chopped roasted peanuts and coriander 

    METHOD

    Dressing: Combine all the ingredients in a large bowl, stirring to dissolve the sugar.

    Break the noodles into shorter lengths and place in a large heatproof bowl and cover with boiling water. Leave for 10 minutes then drain and rinse under cold water. Drain well again.

    Heat the oil in a large sauté pan and when very hot add the venison mince. Season generously and break it up with a wooden spoon as it cooks, letting it go golden brown and a little crispy in places. Set aside.

    To serve: Spread the noodles on a large serving platter and spoon over the mince. Top with the carrot, cucumber, onion and chilli, then pour the dressing over everything. Top with shallots, peanuts and coriander. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #120
    Check out our
    latest issue:

    Issue #120

    As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!