Ingredients Jump to Instructions ↓

  1. 4 limes, zest and juice

  2. 1 red chili, seeds removed and fine dice

  3. 1 tablespoon palm sugar, available in Asian markets

  4. 1 tablespoon fish sauce Salad:

  5. 11 ounces Cervena venison loin olive oil salt and freshly ground black pepper

  6. 1 bunch watercress

  7. 1 cucumber, peeled and deseeded and cut into 1 1/2 inch lengths

  8. 1/2 red onion, peeled, thinly sliced, and soaked in cold water

  9. 1/4 cup roasted peanuts

  10. 1/4 cup picked mint

  11. 1/4 cup picked coriander

  12. 1/4 cup Thai basil, regular basil can be substituted

  13. 1 spring onion, thinly sliced and soaked in cold water

  14. 2 tablespoons crispy shallots, optional - available at Asian markets

  15. 1 red chili, thinly

Instructions Jump to Ingredients ↑

  1. Preparation : Preparation : Lime and Chile Dressing: Combine all of the ingredients in a mixing bowl and whisk together. Refrigerate until needed. Salad: Preheat the grill to a medium high heat. Drizzle the venison loin with olive oil, and season with salt and pepper. Grill the venison loin to rare or medium rare- this could take from 7 to 10 minutes depending on the temperature of the grill. Remove the venison from the grill and put in a warm place for 10 minutes to rest and cool down slightly. Thinly slice the venison and place in a mixing bowl. Add the rest of the salad ingredients, enough of the lime and chili dressing to just coat the salad, and toss together. Place on plates and drizzle some extra virgin olive oil over each salad. Enjoy the summer! Recipe by: Chef Brad Farmerie, PUBLIC,


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