2 1/2 lbs. Venison roast
3 tsp Coriander seeds
1 tsp Cumin seeds
1 1/2 tsp Sugar
4 tsp Thai light soy sauce - Aew Sai
1 1/2 cup Oil
Slice venison across the grain 2-3 inches in size and 1/4 inch thick.
Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.
Combine venison and the rest of the ingredients and marinade for one hour.
Place venison pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef. Place the cookie sheet in a lowest setting oven until the venison pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).
Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges. Drain on a cake rack over paper towels. Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.
NOTE: Tenderize beef lightly with a mallet if using less tender cuts of venison. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.