Thai Venison Lettuce Wraps

/ Wildgame / By

Thai Venison Lettuce Wraps

Thai venison lettuce wraps are a modern dish inspired by traditional Thai cuisine and the global trend of fusion food. While venison is not a common meat in traditional Thai cooking, the dish draws heavily on the flavors and techniques typical of Thailand, such as:

  1. Thai Flavors:The use of ingredients like lime, fish sauce, chili, garlic, ginger, and fresh herbs such as cilantro and mint reflects the balance of sweet, sour, salty, and spicy flavors found in Thai cuisine.
  2. Larb Influence:The dish is reminiscent of larb, a traditional Thai and Laotian minced meat salad. Larb typically includes ground meat (like pork, chicken, or beef), lime juice, fish sauce, chili, and herbs, and it is often served with lettuce for wrapping.
  3. Global Adaptation:Venison is more commonly associated with European or North American cuisines but has been incorporated into Thai-inspired recipes in fusion cooking. This adaptation often occurs in regions where venison is a more readily available protein.

In summary, Thai venison lettuce wraps are not a traditional Thai dish but are a creative, modern interpretation of Thai culinary principles combined with the use of venison as a unique protein option.

Ingredients

1 lb (450g) ground venison

1 tablespoon vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 small onion, finely chopped

1 red chili, finely chopped (optional, adjust to taste)

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon sugar (or honey)

1/2 cup water chestnuts, diced (optional, for crunch)

2 green onions, sliced

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

 For serving:

  • 1 head of romaine lettuce, separated into leaves
  • Crushed peanuts (optional)
  • Lime wedges

Instructions

Heat vegetable oil in a large skillet over medium-high heat. Add the garlic, ginger, and onion, and sauté until fragrant, about 2 minutes. Add the ground venison and cook, breaking it apart with a spoon, until browned.

  1. Season the Meat:
    Stir in the red chili, soy sauce, fish sauce, lime juice, and sugar. Cook for 2-3 minutes to let the flavors meld.
  2. Add Texture:
    Mix in the water chestnuts (if using) and cook for another minute. Remove from heat and stir in the green onions, cilantro, and mint.
  3. Assemble the Wraps:
    Spoon the venison mixture into lettuce leaves. Garnish with crushed peanuts for added crunch if desired.
  4. Serve:
    Serve immediately with lime wedges on the side.

Enjoy your savory and refreshing Thai venison lettuce wraps!

Thai Venison Lettuce Wrap