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Vietnamese Venison Noodle Salad

  • Preparation Time: 20 mins
  • Serves: 3-4
  • Cooking Time: 10 mins
  • Ready Time: 30 mins
  • Cooking Method: Braising
  • Difficulty: easy

1 pack Silver Fern Farms Venison Mince
1 shallot, finely diced (40g)
2 tsps crushed garlic
3 Tbsp fish sauce
1 tsp sambal olek (chilli 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

Remove Silver Fern Farms Venison Mince from packaging and mix with 1 tsp salt and 1 tsp ground black pepper, garlic, shallot, 1 Tbsp fish sauce and sambal olek. Roll the mince into 16 balls and set aside on a baking tray to bloom for 10 minutes.

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.

Heat a frying pan or BBQ plate to moderate-hot. Add 2 Tbsp 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.

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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