Category:
Appetizers

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Shared by Chris Houston, owner of Feral.

Super easy

1 pounds ground venison
2 garlic cloves, minced
2 tablespoons minced lemongrass
1 tablespoons grated ginger
2 teaspoons Vietnamese fish sauce
1 tablespoons lime juice
salt and white pepper, to taste
Boston lettuce leaves for wrapping
cilantro, mint, Sriracha sauce, lime wedges for garnish
steamed jasmine rice

Vietnamese Lettuce Wraps with Venison Directions

In a medium bowl, combine the ground venison with the garlic, lemongrass, ginger, fish sauce, lime juice and salt and white pepper. Mix well and form into small, golf ball-size patties.

Heat a grill pan over high heat and, when smoking, grill the venison patties until cooked through.

Wrap in lettuce leaves with cilantro, mint, Sriracha sauce and lime wedges for garnish.

Serve with a side of jasmine rice.