Thai Style Venison Lettuce Wraps
3
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
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.
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.