Northern Thai Venison Laab Lettuce Wraps

Northeast Thailand and Laos, Laab is made of minced meat sautéed and roasted in spices, and dressed with chiles, fresh herbs, and roasted rice, and eaten with sticky rice. We Have made ours with lean and delicious ground venison and are accompanying the dish with Some lettuce to wrap


1⁄3 cup canola oil
3 tbsp. mashed garlic
4 Thai chiles, stemmed and minced
10 oz. ground venison
1 tsp. crushed red chile flakes
1 tsp. Chinese five-spice powder
1 tsp. freshly grated nutmeg
1 tsp. kosher salt
1⁄4 tsp. ground black pepper
1⁄4 tsp. ground coriander
1⁄4 tsp. ground cardamom
2 tbsp. minced mint, plus more to gar-nish
1 tbsp. minced scallions, plus more to garnish
1 tbsp. minced cilantro, plus more to garnish
2 tsp. fish sauce
lemongrass, fried shallots, lettuce leafs, scallion and to garnish



1. Heat oil in a 12″ skillet over medium heat. Add garlic and chiles, and cook, stirring, until fra-grant, about 2 minutes.
2. Add Venison, chile flakes, five-spice, nutmeg, salt, pepper, coriander, and cardamom, and cook, stirring, until Venison is browned, about 2 minutes. Stir in mint, scallions, cilantro, and fish sauce, and cook until Venison is done, about 4 minutes.
3. Transfer to a large serving bowl, and top with scallions, cilantro, lemongrass, fried shallots, mint, cilantro. Serve with lettuce leaves to make wraps and sticky rice. serve at room temperature.