Venison Lettuce Cups
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Serves
4
Prep Time
10 mins
Cook Time
15 mins
In the heart of the kitchen, a vibrant symphony of herbs and spices sets the stage for a sensational dish. The star of the show – venison mince – takes centre stage, captivating taste buds with a harmonious blend of brown sugar, fish sauce, lime juice, and shredded lime leaves. Ideal as a canape or as a quick lunch the crisp lettuce leaves, vibrant herbs, mince, shallots, and peanuts pair perfectly. Crowned with a squeeze of fresh lime wedges, this dish promises an unforgettable, flavour-packed meal that will liven up your repertoire.
Ingredients
| For the filling | |
| 1 tbsp | Rapeseed Oil |
| 1 thumb | Fresh root ginger, peeled and grated |
| 2 | Garlic cloves, crushed |
| 2 | Red chillies, deseeded and finely sliced |
| 500g | Venison, minced |
| 85g | Light brown sugar |
| 2 tbsp | Fish sauce |
| 1 | Lime, juiced |
| 2 | Lime leaves, finely shredded |
| To serve | |
| Little Gem or Cos leaves | |
| Handful | Fresh mint, roughly chopped |
| Handful | Fresh coriander, roughly chopped |
| Handful | Toasted peanuts, roughly chopped |
| 2 | Shallots, finely sliced into rings |
| 1 | Lime, cut into wedges |
in a large frying pan then fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until cooked, breaking it up with a wooden spoon as you go.
the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |