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Thai Venison in 
Lettuce Cups

Thai Venison in 
Lettuce Cups

This original winning recipe, using Silver Fern Farms venison, comes to us from Alisa Higgins who describes this Thai-inspired dish as a 'quick, healthy and refreshing meal'.

Thai Venison in 
Lettuce Cups

Serves 2

1 pack (500g) Silver Fern Farms 

venison mince

1 red onion, diced 

3 garlic cloves, crushed

2-3 chillies, finely sliced (red or green)

3 small limes, juiced

11/2 tbsp fish sauce

11/2 tbsp soy sauce

1/2 cup crushed roasted peanuts

1/2 cup fresh coriander, roughly 


1/2 cup mint, roughly chopped

1 iceberg lettuce


Heat a frypan to medium-high heat and cook onions, garlic and chilli until soft. Add venison and cook until tender. Set aside to cool.

Add all remaining ingredients except coriander and mint. Wash iceberg lettuce, discard outer leaves.

Spoon the venison mixture into the lettuce cups. Garnish with coriander, mint and chilli strips. Serve.

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