Breakfast · Thai · 15 min
Northern Thai-Style Venison Larb with Fresh Watercress and Toasted Sesame
- Calories
- 568
- Protein
- 41g
- Carbs
- 53g
- Fat
- 24g
Ingredients
- 132.3 g ground venison
- 16.2 g tamarind paste
- 1 tsp fish sauce
- 0.5 tsp red pepper flakes
- 110.2 g watercress
- 17.8 g sesame seeds
- 54.1 g muesli
Method
- 01Heat a dry skillet or wok over medium-high heat. Add the ground venison and cook, breaking it apart with a wooden spoon, until brown, hot, and no longer pink.
- 02Ensure red meat food safety by verifying ground venison reaches an internal temperature of at least 160°F (71°C) on a digital thermometer.
- 03Lower heat to medium-low and stir in tamarind paste, fish sauce, and crushed red pepper flakes. Simmer gently for 1 to 2 minutes until sauce thickens and glazes the meat.
- 04Remove from heat and stir in half of the toasted sesame seeds.
- 05Arrange fresh watercress in a serving bowl to form a crisp bed.
- 06Spoon the warm glazed venison over the watercress, allowing the heat to slightly wilt the greens.
- 07Garnish with remaining toasted sesame seeds and serve immediately alongside the dry muesli.
Cook it with the whole plan around it
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