From: Chef de cuisine Chris Rendell, Double Crown Restaurant, New York City. Yield: 4 servings. 1 lb. Cervena venison, Denver leg cut, trimmed of any sinew Marinade: 2 Tbsp. vegetable oil ½ stalk lemongrass, finely minced 1 clove garlic, minced 1 bird's eye chili, finely minced 1 kaffir lime leaf, finely minced Lime Chili Dressing: 4 limes, zested and juiced 1 red chili, finely minced ¼ cup lemon juice 1 Tbsp. grated palm sugar (white sugar can be substituted) 1 Tbsp. fish ...

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