Dressing
100ml Balsamic Vinegar
100g shaved palm sugar
15ml sesame oil
50ml soy sauce
6 Thai chillies
25g green ginger grated
3 stems lemon grass - soft inner part
2tblsp lime juice
Place vinegar, sugar, oil & soy into
sauce pan and stir over high heat until sugar has dissolved. Remove from heat finely chop all other ingredients and add to
liquid. Chill until ready to serve
Salad
500g Denvered Venison Striploin
30 ml peanut oil
100g Salad onion
1 Continental cucumber
½ bunch mint
½ bunch coriander
1 bunch basil
Julienne carrot, chilli & spring onion
Preheat oven to 180oc. Put tray
and resting rack into oven. Roll the prepared venison through the peanut oil, quickly sear the striploin on all sides and
put it on the rack in the oven. Cook for 25-30 min.. Remove from the oven, cover with a cloth and allow to cool to room temperature.
Slice the venison very thinly. Toss all of
the salad ingredients together to evenly distribute them and pour over the dressing. Put half of the salad onto the plate,
cover with the venison and scatter the remaining salad over the top. Pour the last of the dressing over top and serve immediately
