Thai Venison Salad

  • 8 oz. boneless venison steak, sliced into thin strips
  • 2 T. rice vinegar
  • 1 tsp. honey
  • 1/4 tsp. powdered garlic
  • 1/4 tsp. ground ginger
  • 1/8 tsp. black pepper
  • 1/8 tsp. dried basil
  • 1/8 tsp. dried cilantro
  • 1 tsp. chili oil
  • 2 T. peanut oil
  • 6-8 mini sweet orange peppers, bias-sliced
  • 8 oz. mixed greens
  • 2 plum tomatoes, stems removed and cut into thin wedges
  • 1/2 cucumber, chopped
  • 2 T. coarsely chopped peanuts, optional

Place the thinly sliced venison steak in a bowl. Add the next 9 ingredients (rice vinegar through peanut oil) and stir to combine. Allow to rest for 1-4 hours.

Drain away most of the marinade and sear the steak in a nonstick skillet, adding the bias-sliced peppers after about 2 minutes. Allow the meat and peppers to cook until the peppers are crisp-tender, about 8 minutes. When they are finished, add the reserved marinade and turn off the stove and allow the residual heat to warm the marinade.

While the meat and peppers are cooking, arrange the greens, tomatoes, and cucumbers on two serving plates. Arrange the meat, peppers, and juices over the top and, if desired, sprinkle with chopped peanuts. Serve immediately.

  • Yields: 2 main dish salads
  • Preparation Time: 20 minutes, plus marinating time
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