Healthy food has never tasted so good! These Thai venison lettuce wraps are bursting with bold flavor and fresh ingredients. They can be enjoyed as the main dish or served as an appetizer.
Prep time: 15 minutes
Cook time: 30 minutes
1-1/2 pounds ground venison
Juice of one lime
2 tablespoons coconut aminos
1 tablespoon fish sauce
1 tablespoon butter
2 shallots, minced
2 cloves garlic, minced
2 teaspoons cayenne pepper
Zest of 1 lime
1 large head of lettuce
Fresh cilantro (optional)
For the sauce
Juice of 2 limes
2 tablespoons fish sauce
1 tablespoon chili garlic sauce
In a small bowl, whisk together the lime juice, coconut aminos and fish sauce and set aside.
In a large skillet over medium heat, melt the butter. Add the shallots and garlic and cook for 1 minute. Add the cayenne pepper and lime zest and cook until fragrant (about 30 seconds).
Crumble the ground venison into the skillet and continue to cook until the meat has browned and is cooked through, stirring often to break it up.
Pour the lime and fish sauce mixture over the meat, stir to combine and cook for an additional 3-4 minutes or until the liquid is nearly gone.
Sauce: in a small bowl, whisk together the lime juice, fish sauce and chili garlic sauce.
Serve the meat in a lettuce leaf, dip in the sauce and garnish with cilantro.
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