Seven spiced venison salad wraps, soy dipping sauce
Servings:
6 as a starter (or 3 for lunch)
This is a great little starter or lunch dish – or even served as part of an Asian style feast at the table. It’s a little bit tricky wrapping hot mince in the lettuce leaves but you will soon get the hang of it. This is venison as you have never seen it served before and it will delight your dinner party guests and have them asking for more.
Ingredients
- 1 Cos or Romaine lettuce
- 300 g seven spiced venison mince
- a little sunflower oil
- 1 clove of garlic (finely chopped)
- 1 spring onion (finely sliced)
- a tbsp sesame seeds to garnish
For the dip
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp soft dark brown sugar
- 2 tsp rice wine vinegar or lime juice
- 1 tsp finely grated fresh ginger root
- 1 tsp sesame oil
Instructions
- In a frying pan over a moderate heat, add the sunflower oil, garlic and spring onion. As soon as it’s had a quick sizzle add the venison mince. Spread the mince out using a wooden spoon and break up any larger chunks that form. Stir and toss the pan occasionally and allow to cook until the meat is almost done, then turn off the heat but leave the mix in the pan to keep warm. Give it the occasional stir from time to time to help stop it sticking together too much.
- Peel off the 12 outermost leave of the lettuce and using a sharp knife, remove the stem of the leaves up to about half way up the leaf, so you end up with a narrow V cut into the base of the leaf from the thick stemmed white end to about half way up to the top crisp green end. (You can shred up the stems and scatter them across the serving dish or add them inside the wrapping for extra crunch and zero waste)
- Place a tablespoon of warm venison mix in the middle of the leaf, just above where the V split starts, then fold the outer edges in slightly and slightly overlap the cut edges and fold these right over the top of the meat, then roll from the bottom to the top, keeping the outer edges tucked in, so you end up with short, well filled little rolls of lettuce.
- Serve with a little of the soy dip drizzled over and a pot of it on the side. Scatter the whole dish with toasted sesame, a little grated carrot and if you like, a little chopped mint and coriander.
For the dip
- Mix everything together – add a little bit of chopped fresh chilli if you like a bit of a kick.
Recipe Notes
These are a little fiddly but really fun - you can of course try wrapping the spiced mince in other things too (like spring roll wrappers or wraps) or scattering it over a salad will work really well for a lunch dish too.
This is a great little starter or lunch dish – or even served as part of an Asian style feast at the table. It’s a little bit tricky wrapping hot mince in the lettuce leaves but you will soon get the hang of it. This is venison as you have never seen it served before and it will delight your dinner party guests and have them asking for more.
Ingredients
- 1 Cos or Romaine lettuce
- 300 g seven spiced venison mince
- a little sunflower oil
- 1 clove of garlic (finely chopped)
- 1 spring onion (finely sliced)
- a tbsp sesame seeds to garnish
For the dip
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp soft dark brown sugar
- 2 tsp rice wine vinegar or lime juice
- 1 tsp finely grated fresh ginger root
- 1 tsp sesame oil
Instructions
- In a frying pan over a moderate heat, add the sunflower oil, garlic and spring onion. As soon as it’s had a quick sizzle add the venison mince. Spread the mince out using a wooden spoon and break up any larger chunks that form. Stir and toss the pan occasionally and allow to cook until the meat is almost done, then turn off the heat but leave the mix in the pan to keep warm. Give it the occasional stir from time to time to help stop it sticking together too much.
- Peel off the 12 outermost leave of the lettuce and using a sharp knife, remove the stem of the leaves up to about half way up the leaf, so you end up with a narrow V cut into the base of the leaf from the thick stemmed white end to about half way up to the top crisp green end. (You can shred up the stems and scatter them across the serving dish or add them inside the wrapping for extra crunch and zero waste)
- Place a tablespoon of warm venison mix in the middle of the leaf, just above where the V split starts, then fold the outer edges in slightly and slightly overlap the cut edges and fold these right over the top of the meat, then roll from the bottom to the top, keeping the outer edges tucked in, so you end up with short, well filled little rolls of lettuce.
- Serve with a little of the soy dip drizzled over and a pot of it on the side. Scatter the whole dish with toasted sesame, a little grated carrot and if you like, a little chopped mint and coriander.
For the dip
- Mix everything together – add a little bit of chopped fresh chilli if you like a bit of a kick.
Recipe Notes
These are a little fiddly but really fun - you can of course try wrapping the spiced mince in other things too (like spring roll wrappers or wraps) or scattering it over a salad will work really well for a lunch dish too.
