I’ve mentioned many times that I’m always looking for new ways to use the wild game the hubs brings home, especially venison and especially ground venison. In general there are only so many things to be done with ground meat and I’ve pretty much tried them all in some form or another.
So lately I’ve been steering into totally new venison directions with Asian flavors like curry or this Thai inspired dish. Using the venison and beefing up (pardon the pun) the vegetables from the original recipe made this a light but filling meal and a good detour from the standard venison tacos and chili.
Thai Beef (or Venison) Noodle Salad
adapted from Food & Wine
1 lb ground venison or beef
1/2 C chopped sugar snap peas
2 carrots, chopped
1 cucumber, julienned
1 inch piece ginger
2 cloves garlic
1 jalapeno, seeded and minced
1/8 C fish sauce
1/8 C soy sauce
1 Tbsp lime juice
1 Tbsp olive oil (if using venison)
2 1/2 Tbsp sesame oil
2/3 package angel hair noodles
2 Tbsp fresh mint, finely chopped
sriracha to taste
In a large saute pan, add begin cooking ground beef or olive oil and venison over medium heat. When meat begins to brown, add garlic, ginger and jalapeno and cook for 1-2 minutes until they begin to become aromatic. Add the snap peas and carrots and continue cooking until meat is nearly cooked through.
Meanwhile, bring a large pot of water to a boil. Once boiling, salt well and add angel hair noodles. Cook according to package instructions.
Add 2 Tbsp sesame oil, soy sauce, fish sauce and lime juice to meat and vegetable mixture. Stir and reduce heat to low and let flavors simmer for 2-3 minutes.