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Suea Rong Hai: Crying Tiger Venison

A venison twist on a spicy Thai dish that combines grilled meat with a fiery sauce and sticky rice
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Prep Time 15 mins
Cook Time 45 mins
Marinating Time 2 hrs
Total Time 3 hrs
Course Main Course
Cuisine Thai
Servings 4


  • 500 g venison backstrap


  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • ½ tsp fine salt
  • ½ tsp white pepper


  • ½ Tbsp brown sugar or palm sugar
  • 1 Tbsp cilantro finely chopped
  • 1 Tbsp shallot or green onion minced
  • 1-2 Tbsp ground sticky rice powder (see instructions)
  • 1-5 dried red Thai chilis ground
  • ¼ cup fish sauce
  • ¼ cup fresh lime juice (or 2 Tbsp tamarind juice + 1 Tbsp water)

Additional ingredients

  • Cabbage or butter lettuce leaves
  • Sliced cucumber
  • Thai sticky or jasmine rice


  • Prepare the marinade. Put the trimmed backstrap in it for at least 2 hours, but up 8 hours, in the fridge.
  • Prepare the dipping sauce, or nam jim jaew. Toast two tablespoons of uncooked sticky rice grains in a pan over low heat while stirring frequently for about 20 minutes. The grains will turn a sandy brown color. Watch it closely near the end, it can turn and burn fast. Transfer to a bowl to let cool slightly. Then grind to a fine powder in a spice grinder or mortar and pestle.
  • Combine the rest of the sauce ingredients in a small non-reactive bowl or container. I recommend to add the onion, cilantro, and toasted rice powder when you’re ready to serve. Some rice powder will settle on the bottom.
  • Prepare cabbage/lettuce by separating into single leaves and slice cucumber
  • Grill the meat until it’s done to your liking. Note that this recipe is best with rarer meats, especially if it’s a lean cut. My preference is 125 degrees F, or blue rare with a nice sear on the outside.
  • Slice venison thinly, dip in sauce, and wrap with a few spoons of sticky rice in raw cabbage or lettuce leaves. Eat with cucumber slices as needed to cool your mouth.
Keyword Venison
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