Venison lemon lettuce boats

So, to make this kosher you’d have to skip the pat of butter; I suppose try coconut oil? there are no pictures because oops we ate them all!

Venison lemon lettuce boats, invented by accident by Shira Glassman (or maybe Chef Aviva): naturally gluten-free

1 pound frozen venison burgers, thawed, or ground venison from your friend who goes hunting
1 heart of romaine lettuce, taken out of the bag (as many leaves as you need)
2 lemons, juiced
ground coriander
gluten-free soy sauce (aim for the aged stuff)
rice
1 cucumber, diced
rice vinegar
Pat of butter
Sesame oil
Red pepper flakes
As much chopped garlic as you want–more is better!

Cook the rice in a rice cooker and put most of it away for later because you only need a little. You can toast the rice in a dry frying pan if you want.

Set the cucumber aside to marinate in a tiny bit of the lemon juice and a lot of the rice vinegar

Melt the pat of butter and add the sesame oil. Toss in the chopped garlic. Fry the venison burgers, chopping the meat into little pieces with a spatula as you go. Add the coriander, red pepper flakes, and after things get nice and browned, the soy sauce and the rest of the lemon juice. Cook until you see no more red. Be safe.

When the meat has nice crispy bits all over, load into the cup of a romaine leaf with rice and cucumber. Watch your guests make happy faces!

Also, the leftover grease in the pan is basically lemon fat and makes a tasty salad dressing if you want to stand there with more of the lettuce eating it like I just did.

3 large leaves full of meat, rice, and cucumber per person is a safe estimate based on a sample of the two of us.

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About Shira

Queer Jewish feminist author
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