Vietnamese Venison with Toasted Coconut Rice, Tamarind & Nam Jim

Steps

1. Bring a full kettle to the boil. Cook rice. Heat a drizzle of oil in a pot on medium heat. Add coconut thread and toast for 1-2 minutes, until golden. Add rice, boiling water measure and a pinch of salt and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Make nam jim & prep salad. Combine chilli, garlic, lemon zest and juice, fish sauce and honey in a large bowl. Prep salad ingredients and toss in bowl with nam jim dressing just before serving.
3. Prep venison. Pat venison dry and season. When rice has about 6 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat.
4. Cook venison. Cook venison for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered, before slicing thinly.
5. Serve tamarind sauce with rice, salad and venison. Sprinkle over crispy shallots.