Thai Venison Salad
Heat a dry pan. Add rice and toast for 4-5 minutes, until it begins to pop. Keep a vigilant eye on it, or it will burn.
Remove and toss rice into a bowl with meat and gently heat to warm through.
Pour the Thai sauce over meat and rice and add herbs, onion and cucumber.
Serve as is or with steamed jasmine rice.
With thanks to Ben Kruger. This recipe is out of his new cook book, Wild & Warm