This recipe, inspired by the vibrant Thai dish pad kra pao, is a fun way to use venison mince. Fallow or sika, which balance sweetness and gaminess, work beautifully with the fragrant spice. Serves 2.
Thai basil venison mince stir-fry with crispy egg recipe
Ingredients
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 lime, zest and juice
- 4 spring onions, thinly sliced
- 1/2 to 1 red chilli, thinly sliced
- 10g ginger, peeled and finely grated
- 15g Thai basil leaves, roughly shredded
- 15g coriander leaves, roughly chopped
- 2 tbsp olive oil
- 350g venison mince
- 1/2 red pepper, thinly sliced
- 1 tbsp olive oil
- 2 eggs
- Cooked hot rice
- A few extra shredded leaves of Thai basil and coriander
Method
Venison mince
- Whisk the fish sauce, soy sauce, lime zest and juice, spring onions, chilli and ginger together in a large bowl. Stir through the Thai basil and coriander, then set aside.
- Place a frying pan over a medium to high heat. Add the olive oil and venison mince. Fry, stirring often and breaking it up with a wooden spoon, until browned and beginning to crisp in places. Hold off on seasoning for now. Tip the hot mince into the bowl of dressing and stir well.
- Return the pan to the heat and fry the red pepper for 1-2 minutes until just softened, adding a little more oil if needed. Stir into the venison, check the seasoning and keep warm.
Crispy fried egg
Place a non-stick frying pan over a high heat and add the oil. Fry the eggs until the edges are crisp but the yolks are still runny.
To serve
Spoon a pile of hot rice and venison mince on to a serving plate and top with the egg and extra herbs.
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