Venison Thai Salad

[Brisco Darlin]

man that looks pretty good.

 

[TNDeerGuy]

If it ain't got Thai chilis in it....it ain't Thai!

 

[redblood]

love salad. i would have to cook the meat a bit more

 

[BamaProud]

X2 on the cooking temperature. I like rare....but I call that rarrrr. You could call that Venison Tartare Thai Salad

 

[Crosshairy]

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.

 

[TAFKAP]

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.

 

[TAFKAP]

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.

 

[Rackseeker]

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......

 

[TAFKAP]

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.

Sounds good. Mine was a true carpaccio.....R-A-W raw. I'd only had it once before, and I liked mine a whole lot better. It tasted like meat Plus, it was a same-day kill to table as well.

I may try it again, but on a larger scale, when I thaw out the other strap. Any concerns of making carpaccio from a frozen hunk of meat?

 

[BamaProud]

Any concerns of making carpaccio from a frozen hunk of meat?

I wouldn't think so.

 

[BamaProud]

The 11 year old asked his father if he could learn how to deer hunt so that they could do this again.

That reminds me of the Rattlesnake I served the kids this past summer. Thanks to one cool Uncle 10 kids got to go back to school last Fall and say they ate Rattlesnake. (or as I called it RattleSNACK)