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Venison Noodle Bowl

  • Cooking Method: Braising
  • Difficulty: easy

1 pack Silver Fern Farms Venison Mince
1 shallot, finely diced (40g)
2 tsp crushed garlic
3 Tbsp fish sauce
1 tsp sambal olek (chili paste)
½ cup white vinegar
2 Tbsp castor sugar
1 Tbsp lemongrass, very finely chopped
1 lime, juice and zest of
2 red chilli, seeds removed, finely diced
200g rice noodles, cooked and drained
2 Tbsp vegetable oil
2 carrots, peeled
1 cucumber
1 cup fresh coriander
1 lime and shredded chilli / chilli flakes, to serve

Bloom the meat – Remove Silver Fern Farms Venison Mince from packaging and mix with 1 teaspoon salt and 1 teaspoon ground black pepper, garlic, shallot, 1 tablespoon fish sauce and sambal olek. Roll the mince into 16 balls and set aside on a baking tray to bloom for 10 minutes
Prepare the salad – To make the dressing, combine vinegar, sugar, lemongrass and lime zest in a small saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Transfer to a small jug and cool. Add 2 Tbsp fish sauce, lime juice and diced chilli. Cook rice noodles according to on pack instructions. Shave carrots and cucumber into ribbons.
Cook the meat – Heat a frying pan or BBQ plate to moderate-hot. Add 2 tablespoons oil and cook the venison for 2 minutes before turning to brown all sides for a further 3 minutes. Remove meat from pan and leave to rest covered in foil for 3-5 minutes.
Assemble – Divide the noodles between four bowls. Top with carrots, cucumber and drizzle with dressing. Arrange the meatballs over the top and garnish with coriander, extra chilli and lime wedges.

  • Recipe Supplied By Silver Fern Farms

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