Foodstyle Review Magazine

Asian venison salad



This prime venison and bean salad with Asian dressing is served cold. We have used Silver Fern Farms venison medallions straight from the packet, but any prime cut of meat works just as well with this very flavoursome dish.

Salad Ingredients
Venison medallions (six will serve four people)
Salt & pepper
Red and green peppers
Red onion
Red chilli pepper
Broad beans (or Japanese shelled Edamame soybeans)
Lemon rind

Dressing ingredients
Canola oil – 3/4 cup
Juice and rind (1 tbsp) of one Lemon
Sweet chilli sauce – 1/2 cup
Soya sauce (light) 4 tbsp
Soya sauce (dark) 4 tbsp
Ginger nob – finely grated
Sesame oil – 2 tbsp
coriander chopped – 1/2 cup


Preparing the venison
Pat venison medallions dry. Coat with a dressing made up of a little canola oil, grated rind of one lemon, and ground pepper. Let medallions (side picture 1) rest in the fridge for at least one hour.

As the meat is served cold you can cook the medallions in advance - three minutes on each side for medium rare. Let cool.

The dressing – make in advance
Finely grate the ginger and chop the coriander and add all dressing ingredient into a jar, put the lid on the jar securely and shake, shake, shake. Keep refrigerated until used. The dressing has to go on the salad just before serving, otherwise the herbs will discolour.

The salad
After the broad beans are thawed start the tedious job of squeezing off the outer shell to reveal the bright green bean. A job in commercial kitchen given to the apprentice, so have fun.

Alternatively use Japanese shelled Edamame soybeans (side picture 4).

Seed and core the peppers and concass (side picture 2 and 3). Chop the red onion into fine pieces and finely slice the red chilli pepper.

Mix and spread salad ingredients on a platter. Slice the venison medallions and spread them along the top.

Shake the dressing in the jar unitl thoroughly mixed and spread evenly along top of the meat and salad.

Garnish with coriander  leaves.






Summer 2016-2017 


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