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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


  • 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.