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
- Slice meat across the grain into long, thin strips
- 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.
- Toss meat with half of the marinade and refrigerate for 4- to 6 hours.
- Grill, broil or pan-sear meat until medium-rare.
- Place skewers into cooked meat.
- Serve with reserved sauce.
Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook