This is a super simple dish that can be put together in less than 30 minutes. It makes the perfect light summer meal with the venison cooked on the grill and eaten outside with a beer or a glass of white wine. It is also exactly what you want out of a dinner party dish- everything can be done an hour ahead of time as the venison can be served warm or cold, and it only takes 2 or 3 minutes to toss it together when you are ready to eat. It’s an ace up the sleeve!
Serves 4 as appetizer, 2 as a main course
Lime and Chili Dressing:
4 limes, zest and juice
1 red chili, seeds removed and fine dice
1 tablespoon palm sugar, available in Asian markets
1 tablespoon fish sauce
Salad:
11 ounces Cervena venison loin
olive oil
salt and freshly ground black pepper
1 bunch watercress
1 cucumber, peeled and deseeded and cut into 1 1/2 inch lengths
1/2 red onion, peeled, thinly sliced, and soaked in cold water
1/4 cup roasted peanuts
1/4 cup picked mint
1/4 cup picked coriander
1/4 cup Thai basil, regular basil can be substituted
1 spring onion, thinly sliced and soaked in cold water
2 tablespoons crispy shallots, optional – available at Asian markets
1 red chili, thinly sliced
Lime and Chile Dressing:
Combine all of the ingredients in a mixing bowl and whisk together. Refrigerate until needed.
Salad:
Preheat the grill to a medium high heat.
Drizzle the venison loin with olive oil, and season with salt and pepper. Grill the venison loin to rare or medium rare- this could take from 7 to 10 minutes depending on the temperature of the grill.
Remove the venison from the grill and put in a warm place for 10 minutes to rest and cool down slightly.
Thinly slice the venison and place in a mixing bowl. Add the rest of the salad ingredients, enough of the lime and chili dressing to just coat the salad, and toss together.
Place on plates and drizzle some extra virgin olive oil over each salad. Enjoy the summer!
Recipe by: Chef Brad Farmerie, PUBLIC, NYC