Northern Thai-Style Venison Larb with Fresh Watercress and Toasted Sesame

In a dry wok or skillet over medium-high heat, brown the ground venison, breaking it apart with a wooden spoon until it is fully cooked and slightly crispy.

Lower the heat and stir in the tamarind paste, allowing the sugars to caramelize and coat the meat with a sharp, tangy glaze. Ensure the venison is well-browned but not dried out.

Remove from heat and toss in half of the sesame seeds.

To assemble, place the fresh watercress in a wide bowl, creating a vibrant, peppery base.

Heap the warm, tamarind-glazed venison over the watercress; the residual heat will just barely wilt the greens.

Serve alongside the muesli (eaten as a slightly sweet side for a traditional Thai breakfast balance) and garnish the venison with the remaining toasted sesame seeds. Eat immediately while the contrast between the hot, savory meat and cool, crisp watercress is at its peak.