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#3077504 - 12/13/12 01:29 PM Venison Thai Salad
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12426
Loc: Tennessee

content Online
Venison Thai Salad with Mango Vinaigrette and Undon Noodles



Marinaded the backstrap for a 2 hours in Peanut sauce, garlic, ginger, soy sauce, fish sauce and sesame oil.

Tossed some greens in Thai Mango Vinaigerette

Cooked up some Udon noodles

Seared the backstrap

Added cilantro, peppers, green onions, mint, mango and peanuts
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3077680 - 12/13/12 03:43 PM Re: Venison Thai Salad [Re: Poser]
Brisco Darlin
10 Point


Registered: 04/24/12
Posts: 2825
Loc: East Tn.

content Online
man that looks pretty good.
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I'm a little mean but i make up for it by being real healthy.

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#3078637 - 12/14/12 08:25 AM Re: Venison Thai Salad [Re: Brisco Darlin]
TNDeerGuy
12 Point


Registered: 11/28/06
Posts: 5983
Loc: Old Hickory/Mt.Juliet, TN

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If it ain't got Thai chilis in it....it ain't Thai! \:\)
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#3080973 - 12/15/12 06:33 PM Re: Venison Thai Salad [Re: TNDeerGuy]
redblood
16 Point


Registered: 01/22/06
Posts: 14334
Loc: Lewisburg

Offline
love salad. i would have to cook the meat a bit more
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#3083159 - 12/17/12 09:06 AM Re: Venison Thai Salad [Re: redblood]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6347
Loc: Shelby County, TN

Offline
X2 on the cooking temperature. I like rare....but I call that rarrrr. You could call that Venison Tartare Thai Salad
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Wine-Down Brewing and Winemaking

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#3083309 - 12/17/12 10:49 AM Re: Venison Thai Salad [Re: BamaProud]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2644
Loc: Bartlett, TN

Offline
I dunno, I can eat it pretty dang rare if it's backstrap!

I learned a trick for my kids and wife with this kind of stuff...

I'll cut the meat into small enough pieces that they don't have to be cut anymore to be eaten. That way, I can cook it medium rare and I don't get any complaints about what it looks like, because they aren't looking at it \:\)

It's just a bit trickier to avoid over-cooking with smaller pieces, but definitely do-able.
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I'm hungry and tired. Don't poke my belly.

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#3084569 - 12/17/12 11:55 PM Re: Venison Thai Salad [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9350
Loc: Memphis

content Online
 Originally Posted By: Poser
Venison Thai Salad with Mango Vinaigrette and Undon Noodles



Marinaded the backstrap for a 2 hours in Peanut sauce, garlic, ginger, soy sauce, fish sauce and sesame oil.

Tossed some greens in Thai Mango Vinaigerette

Cooked up some Udon noodles

Seared the backstrap

Added cilantro, peppers, green onions, mint, mango and peanuts


Very nice.....we did a Thai beef salad a few months ago from a "Cooks Illustrated" recipe. I forget the recipe, but the dressing was toasted sesame oil, rice wine vinegar, lots of fish sauce, and some red chili oil. REALLY good stuff.

The recipe called for flank steak, and you grilled it by watching for beads of "water" to form on the underside of the steak. Once you see that, flip it until the beads form again. The steak had a good char to it (almost looked burned), then you slice it thin, and toss it with cucumber slices, paper-thin onions, basil, mint, and cilantro. Awesome salad.
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Everything important in life was learned from Mary Jo Kopechne.

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#3084570 - 12/17/12 11:56 PM Re: Venison Thai Salad [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9350
Loc: Memphis

content Online
 Originally Posted By: BamaProud
X2 on the cooking temperature. I like rare....but I call that rarrrr. You could call that Venison Tartare Thai Salad


I sliced some thin backstrap off the last one I did, pounded it paper thin, and marinated it in olive oil and red wine vinegar. It made a GREAT carpaccio.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3093229 - 12/23/12 11:14 PM Re: Venison Thai Salad [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12426
Loc: Tennessee

content Online
 Originally Posted By: TAFKAP
 Originally Posted By: BamaProud
X2 on the cooking temperature. I like rare....but I call that rarrrr. You could call that Venison Tartare Thai Salad


I sliced some thin backstrap off the last one I did, pounded it paper thin, and marinated it in olive oil and red wine vinegar. It made a GREAT carpaccio.


If its the slightest bit warm in the middle, its medium rare.

I cooked up a same-day-of-kill whole backstrap last night at a friend's b-day party. There were several people there who had never had venison before (much less eaten an animal the same day if was killed) including an 11 year old. True to form, I cooked it like the picture above, sliced it and let everyone eat it with their fingers right off the cutting board. Blood ran down chins and splattered on the floor, men groaned, women swooned, fingers licked.... it was all over inside of 3 minutes. The 11 year old asked his father if he could learn how to deer hunt so that they could do this again.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3093734 - 12/24/12 11:51 AM Re: Venison Thai Salad [Re: Poser]
Rackseeker
12 Point


Registered: 09/26/02
Posts: 5480
Loc: Franklin County

Offline
 Originally Posted By: Poser
Blood ran down chins and splattered on the floor, men groaned, women swooned, fingers licked.... it was all over inside of 3 minutes.



Dang yall sound like a bunch of vampires.LOL......
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