24.02.2016 Photo Shoot for SUgar Club/Pead PR. Mandatory Photo Credit ©Michael Bradley.

With a pineapple, peanuts and chilli lime dressing
Serves four people as a starter or light lunch, or multiply the ingredients by a half for a main course.


440g               Farm raised Venison steaks, at room temperature

1 tbsp             Neutral oil e.g. Rice bran

100g               Pineapple, peeled, cored and diced

25g                 Roasted peanuts, chopped

2                      Spring onions, sliced thinly

1                      Handful of coriander, roughly chopped with stalks

1 tbsp             Mint leaves, roughly chopped

20g                 Thai jasmine Rice


25g     Palm sugar, grated or finely chopped

50ml   Lemon juice

15ml   Lime Juice

25ml   Fish sauce

½         Red chilli chopped, including seeds

Garnish with a handful of extra herbs. Coriander, basil or mint works well.


Dry toast the rice in a pan until golden in colour, leave to cool and then grind in a spice grinder or pestle and mortar. Make sure it is really fine, nearly a powder. Set aside.

Preheat a frying pan to a high heat. Lightly brush the venison with oil. Sear the venison over a high heat until just warm in the middle, allow 1-2 minutes each side (for rare). Remove from the pan, cover well and leave to rest in a warm spot for 5 minutes.

While the Venison is resting, make the dressing. Combine all the dressing ingredients in a small bowl and mix well. The palm sugar will dissolve after a couple of minutes.

To serve, slice the venison thinly across the grain. Transfer to a medium sized mixing bowl and combine with the dressing and all the other ingredients except the rice and extra herbs. Mix gently to combine. Place on to individual plates or serving platter and sprinkle with the toasted rice and herbs