Thai Style Wild Venison Larb

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Possibly the best Larb ever, this fantastic recipe comes to us from Ned Trumble & Keat Lee of Lagoon Dining in Melbourne.

1. Using a mortar and pestle, pound the garlic and shallot together with a pinch of salt. Remove and set aside.
2. Using the same mortar and pestle (no need to wash it), pound the cherry tomatoes, being careful they don’t shoot seeds across the room, until they are a coarse, sloppy mix. Remove and set aside.
3. Now, to assemble the salad. Slice the shallots thinly lengthways. Julienne the kaffir lime leaf to the best of your ability. Thinly slice lemongrass. Place in a mixing bowl and add all your herbs. Push all ingredients to the side of the mixing bowl.
4. Heat a fry pan over medium heat, add pork lard, then add shallot and garlic mix. Stir until it begins to brown. Add the Discovered venison mince, fry lightly.
5. Once the meat is broken apart, add the tomatoes. Turn the heat on high and fry for a moment, adding chilli powder and galangal powder. Fry fry. But not too much.
6. Add fish sauce and sugar. Once incorporated, have a taste. At this point, feel free to deviate from the recipe. If you feel it needs more fish sauce or chilli powder, proceed according to your own palate.
7. Once you are happy with the seasoning, remove from heat and pour entire contents of frying pan into the other side of the mixing bowl containing fresh herbs and aromats.
8. Use a large spoon to mix the mince with the salad component. Arrange nicely in your serving bowl and garnish with crispy shallots and deep fried chilli.
9. Accompany with large wedges of raw cabbage to use as your eating vessel. Keep tall glasses of chilled milk at the ready.