Venison Laab

In this stunning version of laab, I’ve played around with some of the traditional elements: rather than hand-chopping the meat into a mince and then braising it, I’ve worked with venison’s love of a quick, hot sear to keep the meat meltingly tender, and I’ve used Thai basil – usually more of a feature in curries – rather than coriander, because it’s anise flavor works brilliantly … Continue reading Venison Laab