Thai-Spiced Mule Deer Salad

This expertly prepared mule deer recipe delivers delicious results that highlight the natural flavors. Using careful attention to detail, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Southeast Asian technique meets Western game

Fusion Innovation This preparation adapts traditional Thai larb techniques to mule deer, creating fresh, aromatic salads perfect for warm weather dining.

Ingredients (Serves 6-8)

• 2 lbs mule deer sirloin, sliced thin
• 2 tbsp vegetable oil
• 3 tbsp lime juice (fresh only)
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 2 Thai chilies, minced
• 4 shallots, sliced thin
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 2 tbsp toasted rice powder
• Butter lettuce cups for serving

Thai Technique

1. High-Heat Cooking:

   • Cook venison quickly in very hot wok
   • Texture: Should remain slightly pink
   • Cool to room temperature before dressing

2. Dressing Balance:

   • Combine lime juice, fish sauce, sugar
   • Thai principle: Sweet, sour, salty harmony
   • Adjust ratios to achieve perfect balance

3. Assembly:

   • Toss cooled venison with dressing
   • Fresh elements: Add herbs and aromatics
   • Sprinkle with toasted rice powder for texture

4. Service:

   • Serve in lettuce cups as wraps
   • Accompaniments: Fresh vegetables, herbs
   • Eat immediately while flavors are bright

Authenticity: Toasted rice powder essential for traditional texture Wine: Off-dry Riesling, Gewürztraminer, Thai beer