Thursday, March 8, 2012

#29 Thai Salad with Alaska Moose Steak

I first had this salad in a little Thai restaurant in Schwetzingen, Germany (of all places) quite a few years ago, and spent a good bit of time trying to duplicate it. On their menu it was was referred to as #29, so that's what I've always called it. Using wild, naturally organic moose meat makes it extra tasty....and healthy. I think you'll agree once you try it. ~Patti
2 green onions, chopped
1 cup fresh cilantro, chopped
1 cup fresh mint leaves, chopped
1 cup lime juice
1/3 cup fish sauce
1-1/2 tablespoons sweet chili sauce
1/2 cup brown sugar
2 pounds moose fillet 
1 head Romaine lettuce, chopped
3 Roma tomatoes, sliced
1 cucumber, sliced
1 small red onion, sliced

In a large bowl, make the marinade by combining the first 7 ingredients. 
Set aside. 

Grill or broil meat until medium done and slice very thin. Combine the meat with the marinade in a shallow glass or plastic container. 
Cover and refrigerate, about 4 hours. 

Build your salad

Separate the marinade from the meat.  
In a large bowl, toss lettuce with the marinade. 
Divide onto 4 plates and top with marinated meat. 
Garnish with cucumber, tomato and red onion slices. 

Serves 4 people

You can certainly substitute beef for the moose, but knowing I use wild, 
organic meat makes me happy!  Enjoy