Smoked Venison With Green Papaya Salad. This is the perfect starter for your next dinner party, or a gorgeous addition to any weekend luncheon.
2 tbsp sea salt
4 tbsp maple syrup
1 tsp ground cloves
1 tsp cinnamon
2 tbsp crushed black pepper
¼ tsp grated nutmeg
2 sprigs thyme
1 tbsp dried mint
800g venison striploin or medallions, trimmed
Green Papaya Salad
2-3 cups green papaya, grated. Cooking apple, green mango, or cucumber can also be used
3 cloves garlic, crushed
2-4 green chillies, sliced thinly
2 tsps palm sugar
1-2 tbsp lime or lemon juice
1 tsp lime zest
1-2 tbsp fish sauce
Vietnamese mint leaves, to serve
Peanuts, to serve (optional)
Mix together salt, maple syrup, cloves, cinnamon, pepper, nutmeg, thyme and mint. Rub mix evenly over venison. Place in ziplock plastic bag and seal.
Refrigerate for 48 hours, turning venison once a day to ensure even cure. Once fully cured, wash off mix under cold water and pat dry. Use a smoke gun or a cold smoker with smouldering wood chips to cold smoke the venison for 30 minutes and allow to cool.
To make the salad, peel papaya, shred into thin strips and set aside. Skin garlic and put into a mortar with chillies, then pound. Add sugar and pound again. In a large bowl, combine papaya with the mix from the mortar and pestle. Add lime juice, zest and fish sauce then combine well.
To serve, slice meat thinly and arrange on a platter. Garnish with Vietnamese mint leaves and serve with fresh papaya salad and peanuts