Venison Satay Skewers


  • 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


  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


Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.