- 10 oz. venison sirloin tips
- 1 T. Thai red curry paste
- 1 T. creamy peanut butter
- 1 T. sesame oil
- 10 oz. mixed greens
- 1/2 cucumber, thinly sliced
- 1/2 c. sliced red pepper
- 1/4 c. thinly sliced green onions
- 2 T. french fried jalapeños, optional
- 1 T. black sesame seeds
- 1 T. soy sauce
- 1/2 c. lime juice
- 2 T. brown sugar
- 1 T. sesame oil
- 1 T. fish sauce
Hand-mix the venison with the curry paste, peanut butter and sesame oil. Place it in a container and allow it to rest in the refrigerator for at least 15 minutes and up to a day.
While the meat is marinating, assemble the rest of the salads by layering the greens, cucumber, pepper, onions, jalapeños (if desired), and sesame seeds on serving plate. Set aside and, if you'll be waiting more than a half an hour, refrigerate them.
Place the venison in a large nonstick skillet and bring to medium-high heat, stirring constantly. When the meat is evenly browned, add the soy sauce and scrape the pan thoroughly before nestling the cooked meat in batches on top of the assembled salads.
Combine the dressing ingredients in a small, resealable jar and shake vigorously to combine. Drizzle the dressing over the salads immediately before serving. (The dressing can be made up to 3 days in advance.)
- Yields: 4 servings
- Preparation Time: 45 minutes