Ingredients

• 1 pack Silver Fern Farms Venison Mince
• 1 iceberg lettuce
• 100g vermicelli rice noodles
• 1 Tbsp sesame oil
• 1 red onion, diced
• 2 cloves of garlic, crushed
• 2½cm fresh ginger, grated
• 1 carrot, diced
• 100g swiss brown mushrooms, diced
• 1 red capsicum, diced
• 3 Tbsp soy sauce
• 3 Tbsp oyster sauce
• 2 tbsp Chinese rice wine
• 1 tsp white sugar
• 1 cup mung bean sprouts
• ⅓ cup roasted salted peanuts, chopped
• 2 spring onions, finely sliced
• ¼ cup sweet chilli sauce

Method

Bang the base of the lettuce against the bench or a firm surface. This will dislodge the core and make it easier to separate leaves. Gently remove the leaves trying to keep them whole.

Wash the cup shaped leaves, dry and then refrigerate until needed.

Cook the rice vermicelli according to packet instructions. Drain well and set aside.

Remove Silver Fern Farms Venison Mince from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Heat oil in a wok or frying pan over a med-high heat and brown the venison.

Add onion, garlic, ginger, carrot, mushrooms and capsicum, cook for 5 mins until the vegetables are just starting to soften.

Add soy and oyster sauces along with rice wine and sugar. Add mung sprouts and toss to combine.

Spoon into lettuce leaves and sprinkle with chopped peanuts and spring onion, serve with sweet chilli sauce on the side.