Backstrap Venison ….. Thai style!

We had the good fortune to have backstrap venison grilled at our good friend Rob and Mandy’s ….Rob being the hunter … and further good fortune as they sent us home with the leftover, rare grilled venison.  It was amazing the first time, and just as fabulous as a “leftover”  … repurposed as a Thai style salad.

The instructions for this are VERY loose.  It involved what I call creative cooking, or clean out the fridge.
Thai Style Backstrap Venison

Pan roast some peanuts, and if you are fortunate enough to have a mortar and pestle, grind them up a bit with about 1 tsp chili flakes (obviously to your taste).  Add tamarind, palm sugar (2 tsp?) freshly squeezed lime juice, light soy sauce, rice wine vinegar, roasted sesame seeds and even a bit of peanut oil.  A little of this, a little of that.  Keep doing that until your taste buds sing and you can hardly wait to dress your salad.

Thinly slice red onion, and pour boiling water over.  10 seconds later, yes, TEN SECONDS, pour the water off – add a bit of kosher salt, a few chili flakes, and cover with freshly squeezed lime juice …. (if you run short top it up with regular vinegar)

Cook up a few ramen noodles, or rice noodles, or whatever you have on hand.

Lay the cooled noodles over a serving platter, and build your salad on top of that with whatever strikes your fancy. (and is in your fridge)   Add some thinly slivered protein – i.e. the venison, or you could use cooked chicken, steak, and prawns.  Again – totally up to you!  (and if you are looking for a vegetarian option – do some tofu!)

Top with the quick pickled red onion, some of your roasted peanuts, sesame seeds – and although I didn’t have any today – I would have loved some bean sprouts and fresh cilantro over it all …..

Italian Salad Dressing

P1110070

4 tbsp. minced red onion

2 garlic cloves, minced

4 tbsp. fresh parsley, chopped

2 tsp oregano

1 tsp kosher salt

1 tsp freshly cracked black pepper

1 tbsp Dijon mustard

1 tbsp. balsamic vinegar

3 tbsp. red wine vinegar

1 cup good quality olive oil

Soak minced red onion in cold water for 15 minutes, and drain well

Combine all ingredients except olive oil.  Using blender or immersion blender, blend all ingredients until smooth.  Gradually add the oil until creamy – taste for seasonings.

This keeps well in the fridge to use on anything from salad dressings to grilled vegetables – try brushing it over grilled steaks after removing from the grill.

 

Flank Steak

This has been a family favorite for years!  While it is pretty good with any cut of steak, flank is definitely the best.  Also – if you can’t access a grill …..

you can use the broiler, but – well it just won’t be as fantastic!

  • 1 flank steak
  • 1/2 cup soya sauce
  • 1/4-1/2 cup olive oil (I usually stay with 1/4 cup)
  • 4 1/2 tbsp honey
  • 6 cloves garlic – minced
  • 2 tbsp fresh rosemary (and only fresh will do)
  • 1 1/2 tbsp pepper
  • 1 1/2 tsp salt

Prepare marinade and put in ziplock bag along with the steak.  Seal for a minimum of 2 hours, but really …. overnight is best.  I have also put it in the freezer at this point, and then you alway have one ready!

Grill for 7 min per side for medium rare, and then slice thinly on the diagonal.

Garnish with slivered green onions