Venison Laab (Larb)

This is a high protein, refreshing summer salad originally from Thailand and made with any type of meat but we have used venison to get more protein per gram than any other meat.

Ingredients

  • 500g x Lean + Wild venison mince
  • 100g x rice
  • 1 x Larb Seasoning
  • Handful x Mint
  • Handful x Coriander
  • 1 x Red Onion
  • 2 x Spring Onions

 

Method

First toast your rice, we used whole grain basmati, toast it until it is golden. Once toasted, grind up until it is is small chunks.

Next add some olive oil to a pan, brown the venison all over then add the packet of Laab Seasoning, add 30ml of water and cook for another 5 - 10 mins, turning with a spoon so the seasoning coats the mince.

While the mince is cooking, chop your mint, coriander, red onion and spring onion and add them to a bowl along with the rice. Once the mince is cooked add this to the bowl and mix together.

For low carb serve on gem lettuce leaves as little boats with cucumber or on a bed of rice.

 

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