Foodstyle Review Magazine
Summer Asian salad
keep coming back to this cold
salad theme for premium meats such as lamb loin, venison and beef
fillet because it is so successful in being easy to make, so darn
flavoursome and even healthful if you are into that cuisine cult.
So, if you are a meat eater, it ticks all the boxes in a world gone mad with concerns over environments, diet and body weight (too much that is).
Using either lamb loin, venison or beef fillet medallions, to get the best out of our prime meat we cook the meat home-sous-vide in a domestic slow cooker (see ‘Vension so tender’ story in this issue).
As usual, we use nicely prepped venison
medallions farmed from Silver Fern Farms, which are slightly gamey and
very lean. This complements the clean and crunchy taste of the
vegetable strips in this recipe with its dousing of Asian flavoured
Preparing the meat
When cool, slice the cold medallions or loins across the
grain in thin strips and put aside while preparing the salad.
Cut the red onion lengthways into strips.
Seed the chilli pepper and cut into strips.
Prepare and julienne carrots and bell peppers
Plate as one table serving or as individual
servings – either way bloody delicious or great summer food!
2012 Foodstyle Review. All
Silver Fern Farms recipes