Thai Style Venison Lettuce Wraps
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Venison pairs well with strong flavours in this Thai-inspired stir-fry. It makes a fun “eat with your hands” family dinner served on top of romaine leaves.
Ingredients
Uncooked venison (deer)
450 gm, tenderloin – thinly sliced
Ginger root
1 tbsp(s), minced
Bell pepper
1 cup(s), red, thinly sliced
Minced garlic
2 tsp(s)
Packaged coleslaw mix (shredded cabbage and carrots)
1 cup(s), or substitute 250 ml [1 cup] shredded cabbage)
Chili sauce
½ cup(s), thai sweet
Low sodium soy sauce
1 tbsp(s)
Fish sauce
1 tbsp(s)
Uncooked scallions
½ cup(s), minced
Romaine lettuce
1 small head(s), separated into leaves
Cilantro
½ cup(s)
Peppermint leaves
½ cup(s), minced
Oil roasted salted peanuts
½ cup(s), chopped
Lime
1 medium, cut into 12 wedges
Instructions
1
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).
2
Remove browned venison to a plate and reserve.
3
Reduce heat to low. Add peppers, ginger root, and garlic to pan and cook for 5 minutes, stirring often, until peppers are softened.
4
Add cole slaw mix, chili sauce, soy sauce, fish sauce, scallions, and venison to pan. Toss to combine and heat through.
5
Serve venison on top of whole romaine leaves garnished with cilantro, mint, peanuts, and lime wedges.
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