This will unfold later today my time.
Seared fillet,layer onto top of a fairly regulation Thai salad,lots of green herbs,dressing ,lime juice ,fish sauce etc.
Very summer dish.
OK I put the fillet in a marinade of peanut oil.kecap manis,ginger ,garlic,chilli,cbp.
Thats going to sit for an hour or so.
I think that this can be further adapted for any venison you have on hand.
OK here is the finished product.
There are much more dainty Thai salads than this. I don't do dainty wellI think you can tinker with the greens,I like watercress,that holy basil is a great thing if you can find it.Really screams authentic Thai.
There are lots of regional variations & ingredients.The pomelo is a nice touch butI had enough citrus. Few roasted peanuts if I had remembered.
Its really ultimately about the dressing.I bumped it with some ,lemon grass & garlic,I thought I had the roasted chilli with peanuts but it turned out to be with black beans No point looking at the label on the jar.Good product just the same.
I hit the roo hard & fast,then rested it then sliced it.It had some nice flavours from the 90 minutes in the marinade.
The dressing was really nice I make versions of it a lot so its a feel thing for me now. BUT if you start with lime juice,palm sugar,fish sauce,rice vinegar, & then adjust it ,to sweet or to sharp THEN add your heat either fresh chilli or something out of a jar that seems to me to be the best method .Just saying. If you like a bit of soy sauce you do that,if you like that keycap manis do that,its just a balancing act.
Its the first week of summer here so I am cooking seasonally. Not much help to you snowbound crew now but I think with the right cut that great venison I see on the forum it would be a winner.
Hope you liked it MICK
Hope when you say you hit the 'roo hard & fast, it was with the grill at home, not the one on your bakkie!!
Seriously, looks great, which variety of roo is this? I imagine some are better than others??
Our resident mermaid Leah can get it so it must be available.
Its really lean,very healthy. But over cook it & its shot. I like the Asian kitchen approach.
We have millions of the things,literally millions. All field shot & strictly controlled.Farmed venison is expensive ,the ones that were introduced by some bone headed Englishman (along with the rabbit & fox) are inbred & scrawny in the wild ,in my state anyway.Bit different down south.
I would not rate it above the venison I ate in Europe & Canada.We just go with what we got here.
The roo looks wonderful and perfectly cooked. I've done it a few times and agree with the hard and fast method. Anything beyond rare or barely medium rare goes to the trash or is reserved for stews, etc. The marinade and salad dressing are also flavors that are I prefer. All in all, a perfect meal.
Oddly, but fortunately, I have a source for kangaroo meat and other exotic game meat about 30 minutes south of my home in Chicago. The availability of roasts, chops, loins, and steaks is spotty, but they always have ground roo on hand. A number of years ago, for my wife's grandmothers 90th birthday, we did a cook out and I supplemented regular ground beef hamburgers with some kangaroo and lion burgers. The old girl was raving about them exclaiming that "This was they way burgers tasted when I was young". She passed away a few days later.
Ground doesn't get much traction here,pet food mostly.
Like a lot of things its often the first impression that sticks.
I like it rare but a lot of Aussie's wont eat it. Until you have seen just how many of them there are here its hard to get your head around.
They are perfectly adapted to the environment,low impact,organic & tasty.Winning combination