Ingredients
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1 pack Silver Fern Farms Premium Ground Venison
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1 shallot, finely diced
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2 tsp crushed garlic
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3 Tbsp fish sauce
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1 tsp sambal olek (chili paste)
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½ cup white vinegar
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2 Tbsp castor sugar
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1 Tbsp lemongrass, very finely chopped
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1 lime, juice and zest of
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2 red chili, seeds removed, finely diced
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7oz rice noodles, cooked and drained
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2 Tbsp vegetable oil
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2 carrots, peeled
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1 cucumber
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1 cup fresh cilantro leaves
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1 lime and shredded chili / chili flakes, to serve
General
Method
Step 1
Remove Silver Fern Farms Premium Ground Venison from packaging and mix with 1 teaspoon of salt and 1 teaspoon of ground black pepper, garlic, shallot, 1 tablespoon of fish sauce and sambal olek. Roll the ground venison into 16 balls and set aside on a baking tray to bloom for 10 minutes.
Step 2
To make the dressing, combine vinegar, sugar, lemongrass and lime zest in a small saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Transfer to a small jug and cool. Add 2 tablespoons of fish sauce, lime juice and diced chili. Cook rice noodles according to on pack instructions. Shave carrots and cucumber into ribbons.
Step 3
Heat a frying pan or BBQ plate to moderate-hot. Add 2 tablespoons of oil and cook the venison for 2 minutes before turning to brown all sides for a further 3 minutes. Remove meat from pan and leave to rest covered in foil for 3-5 minutes.
Step 4
Divide the noodles between four bowls. Top with carrots, cucumber and drizzle with dressing. Arrange the meatballs over the top and garnish with cilantro, extra chili and lime wedges.
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