Makes 4 servings
- Marinade and Dressing
- 1 cup low-sodium soy sauce
- 1/4 cup orange juice concentrate
- 3 tablespoons fish sauce
- 2 tablespoons sesame oil
- 3 tablespoons olive oil
- 1 tablespoon sambal oelek
- 1 tablespoon cilantro
- 1 tablespoon mint leaves, minced
- 1 tablespoon fresh lime juice
- 2 1/2 cloves garlic
- 1 (1/2-inch) piece ginger, peeled and sliced
- 1 1/2 pounds venison loin, tenderloin or trimmed hindquarter
- 1 English cucumber, halved lengthwise and thinly sliced
- 1 red onion, thinly sliced
- tomato wedges
- pinch or two Kosher salt and freshly ground pepper
- 1/2 cup fresh cilantro
- cooked noodles
Combine dressing/marinade ingredients and mix well. Divide mixture in half.
Place venison in a non-reactive container or zipper-lock plastic bag. Pour one-half of reserved marinade mixture over. Toss to coat and refrigerate for 4 to 5 hours.
Remove venison from marinade, place on a hot grill or skillet (or in a 250 degree smoker) and cook until the internal temperature is 135 – 140 degrees. Allow venison to cool and slice across the grain into thin strips.
In a large bowl, toss together sliced venison, cucumber, onion, tomato wedges, salt, pepper and all but a couple of tablespoons of the reserved marinade. Toss remaining marinade with the noodles. Mound noodles on plates and spoon salad mixture over.