Name: Thai-Spiced Mule Deer Salad
Cuisine: American
Ingredients: 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

Thai-Spiced Mule Deer Salad

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