From: Chef de cuisine Chris Rendell, Double Crown Restaurant, New York City. Yield: 4 servings.
1 lb. Cervena venison, Denver leg cut, trimmed of any sinew
Marinade:
2 Tbsp. vegetable oil
½ stalk lemongrass, finely minced
1 clove garlic, minced
1 bird's eye chili, finely minced
1 kaffir lime leaf, finely minced
Lime Chili Dressing:
4 limes, zested and juiced
1 red chili, finely minced
¼ cup lemon juice
1 Tbsp. grated palm sugar (white sugar can be substituted)
1 Tbsp. fish sauce
Pickled Green Mango:
1 green mango, unpeeled
1 red chili, finely minced
1 kaffir lime leaf, finely minced
⅓ cup rice wine vinegar
⅓ cup water
⅓ cup sugar
Salad:
1 pomelo, skin removed and segmented; each segment into 4 pieces
3 shallots, finely sliced
1 cup picked mint
1 cup picked cilantro
as needed, crispy shallots (can be found in Asian grocery stores)
For marinade: Combine all of the ingredients (except venison) in mixing bowl and stir to combine. Rub marinade all over the venison and refrigerate for 12-24 hours.
For lime chili dressing: Place all ingredients into bowl and mix thoroughly. Set aside until needed.
For pickled green mango: (Note: Green mango is unripe and treated much like a vegetable. Ripe mango is not a good substitution.) With skin still on, thinly slice green mango on a mandoline and then finely julienne with a knife. If you do not have a mandoline, use a sharp knife to make thin slices of mango and cut those slices into the finest matchstick pieces that you can. Place mango into mixing bowl with lime leaf and chili. Combine all of the liquids in a pot and bring to a boil. Pour liquids over mango-chili-lime leaf and allow to cool. Refrigerate until needed.
For salad: Preheat grill. Season marinated New Zealand venison with Maldon salt and place on a very hot grill. Cook venison, turning as needed, until crispy and grilled on the exterior, but rare on the inside. Rest the meat for 5 minutes, then thinly slice. Place pomelo, sliced shallots, mint, cilantro, pickled mango and sliced venison in a mixing bowl and lightly dress with lime chili dressing. Very little dressing will be needed, as moisture and acidity from the mango and pomelo act as a dressing. Place an equal amount on four serving plates, sprinkle with crispy shallots and serve.
