Thai Style Venison Lettuce Wraps Food

THAI LETTUCE WRAPS

Steps:

• For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
• Heat a grill pan over high heat.
• Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
• For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
• To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

THAI LETTUCE CUPS

Steps:

• Make the Thai sauce by combining the lime juice, honey, fish sauce and chili paste in a bowl. Slowly whisk in the neutral-flavored oil until emulsified. Set aside.
• In a dry sauté pan over medium-high heat, toast the glutinous rice, stirring often so it doesn't burn (3 to 5 minutes). Transfer the rice into a small grinder and pulse to a coarse, granular consistency. Set aside.
• Over medium-high heat, sauté the shallots, jalapeños, ginger and garlic in coconut oil until softened. Add the ground venison and brown until cooked through.
• Remove from heat and let the meat cool off for a few minutes. Stir in the green onions, toasted rice (or crushed peanuts), herbs and about half of the sauce. Season to taste and serve the ground meat inside the lettuce cups and drizzle on the extra sauce to taste.

ASIAN LETTUCE WRAPS

Steps:

• 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

THAI STYLE VENISON LETTUCE WRAPS

Steps:

• Coat a large non-stick sauté pan with cooking spray and heat on high. Add venison in batches and brown on both sides (if the pan gets crowded the venison won't brown).
• Remove browned venison to a plate and reserve.
• Reduce heat to low. Add peppers, ginger root, and garlic to pan and cook for 5 minutes, stirring often, until peppers are softened.
• Add cole slaw mix, chili sauce, soy sauce, fish sauce, scallions, and venison to pan. Toss to combine and heat through.
• Serve venison on top of whole romaine leaves garnished with cilantro, mint, peanuts, and lime wedges.