Venison Satay Skewers

Ingredients

  • 2 pounds venison hindquarter muscle or backstrap, trimmed of all silver skin and gristle
Marinade and Dipping Sauce
  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 1/2 cup chunky style peanut butter
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh grated ginger
  • 2 cloves minced garlic
  • 2 tablespoons red pepper flakes
  • 1/2 cup coconut milk
  • Skewers

Directions

  1. Slice meat across the grain into long, thin strips
  2. Combine and mix all ingredients together except coconut milk. Divide marinade evenly. Use half for marinade and add the other half to a saucepan and stir in coconut milk. Heat to blend flavors. Cool.
  3. Toss meat with half of the marinade and refrigerate for 4- to 6 hours.
  4. Grill, broil or pan-sear meat until medium-rare.
  5. Place skewers into cooked meat.
  6. Serve with reserved sauce.

 

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

 

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