Spicy Summer Venison Mince Salad Cups
I think this is a perfect way to use our venison mince to spice up a Summer Supper - it is a wonderful, colourful meal or alternatively, if you use smaller Baby Cos salad leaves, it is a fun Summer nibble for garden parties. It can be made in batches and frozen which is handy for the Summer holidays too.
Ingredients (serves 8)
2 x 500g packets of Venison Mince
2 x red onions - finely sliced
6 x garlic cloves - crushed
3 x teaspoons ground ginger
4 x tablespoons oyster sauce
1 x tablespoon fish sauce
2 x spring onions
2 x teaspoons lazy chilli
8 x lime wedges to serve
Cos or Baby Cos lettuce leaves
olive oil
Fresh Corriander to garnish
METHOD:
Heat up the olive oil in a heavy based pan then add the finely diced red onion.
Once softened, pop in the Venison Mince and brown fast breaking up any lumps and ensuring it is of an even consistency. Have a lovely slurp of Rose.
Once it is browned, add in the garlic, oyster sauce, fish sauce, ginger and lazy chilli. Mix well and ensure it is still cooking fast.
Add three quarters of the spring onions and mix well together, still bashing the mince to ensure there are no lumps. Have another glug of Rose.
Pop the lid on and put in the simmering oven (or a low oven) for 20 mins while you break off the Cos lettuce leaves and arrange on a large plate. Cut up the lime wedges and arrange between the lettuce.
Spoon the Spicy Venison Mince into each cup - you should just need a desert spoon in each but it depends on the size of the lettuce leaf. Scatter over the remaining spring onions and chopped fresh corriander.
Have some more Rose, place the platter on the table and encourage the family to all dig in. Enjoy!
