Prep Prep: 10 minutes
Cook Cook: 25 minutes
Servings Servings: 4

What do I need?

  • 1 lb. Four Seasons ground venison
  • 1 tbsp. rapeseed oil
  • 2 in. ginger, julienned
  • 2 cloves garlic, grated
  • 2 red chilies, chopped
  • 2 oz. brown sugar or cane sugar
  • 1 carrot, julienned
  • 2 whole spring onions, julienned
  • 4 oz. water chestnuts, chopped
  • Handful of bean sprouts
  • 2 Kaffir lime leaves, shredded
  • 2 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 1 tsp. sesame seed oil
  • 1 lime, juiced

    Dipping Sauce:

  • 3 ½ oz. rice wine vinegar
  • 1 bird's eye chili, finely sliced
  • 1 tbsp. sugar
  • 1 in. ginger, julienned

    To Serve:

  • Firm lettuce cups, Chinese lettuce, baby gems, cos or iceberg lettuce
  • Handful fresh mint, torn
  • 2 oz. toasted peanuts, chopped
  • 1 lime, cut in wedges



Heat rapeseed oil in a wok or large frying pan over high heat. Add ginger, chili and garlic. Cook for 1 minute. Add ground venison. Stir until sealed and browned. Sprinkle in sugar.


Add carrot, water chestnuts and bean sprouts and cook until soft before adding the fish sauce, soy sauce and sesame seed oil. Add the Kaffir lime leaves and lime juice. Turn off the heat. The venison can be slightly pink in the middle.


Prepare lettuce cups on a platter and fill each one with the slightly cooled venison mix. Top with torn mint, crushed and toasted peanuts and garnish with the lime wedges.


To make the dipping sauce, mix the vinegar with the sugar until all the sugar has dissolved. Add the sliced chili and the ginger. Serve on the side so people can spoon a little over their lettuce cups for an extra kick.