Grilled Venison Thai Noodle Salad

This fresh Thai salad is an exciting, healthy and delicious way to serve up some venison

By: Scott Leysath, "The Sporting Chef"


(Photo courtesy of “The Sporting Chef”)


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.