Venison Satay is thin strips of venison marinated in a bold, salty-sweet sauce, then skewered and grilled until just tender. Served with a spicy peanut sauce for dipping.
I make these every summer when it's too hot to cook inside, and they make a tasty addition in the fall to my game-day lineup once football season kicks off. It's a great way to enjoy venison and get your freezer ready for the new season of venison storage!
In this post, you'll find:
- How to marinate and grill venison satay (indoors or out) that's tender, not tough.
- Substitutions, including protein swaps and a cilantro-free option.
- A couple of variations to try, including turning it into kabobs.
- Storage and freezer tips for prepping the marinade ahead.
Jump to:
Why You'll Love This Recipe
- Most of the marinade time is hands-off. Just mix, bag it, and let the fridge do the work.
- It works equally well as a party appetizer or a weeknight main, so one recipe covers two occasions.
- The quick-pickled cucumbers add a bright, tangy contrast to the rich, grilled venison.
Key Ingredients
Venison tenderloin or backstrap is the cut to use here - it's naturally tender and slices thin easily, which is exactly what you want for quick cooking skewers.
Fish sauce shows up in both the marinade and the peanut sauce; it's the umami backbone that ties the dish together.
Sriracha brings heat to both the marinade and the sauce, so you get spice in every bite, not just on the surface.
Rice vinegar and English cucumber make the quick pickles - a bright, tangy contrast to the rich, grilled venison.
How to Cook the Skewers
Once the venison has marinated for at least 6 hours, thread the strips onto skewers and grill over high heat for about 2 minutes per side, just until slightly charred on the outside. No outdoor grill? A grill pan on the stovetop works just as well - same heat, same timing.
Substitutions
- No venison? Beef, chicken, or pork strips all work well in this same marinade.
- Don't care for cilantro? Swap it for the white and green parts of green onion in both the marinade and the pickles.
- Out of sriracha? Use ½-1 teaspoon of red pepper flakes instead, in either the marinade or the peanut sauce.
Variations
- Turn it into kabobs: cut the venison into cubes instead of thin strips, and thread it onto skewers with bell pepper, onion, or pineapple in between.
- Skip the skewers and serve the grilled venison in lettuce cups instead, with the peanut sauce drizzled on top.
- For more heat throughout, work an extra tablespoon of sriracha into the peanut sauce, or add a spoonful of chili crisp on top before serving.
Top Tips
- Soak wooden skewers in water for at least 30 minutes before threading the venison - this keeps them from burning on the grill.
- Partially freeze the venison for about 20 minutes before slicing; it's much easier to cut clean, thin strips from meat that's still a little firm.
- Venison is lean, so watch it closely on the grill - 2 minutes per side over high heat is enough to char the outside without drying out the inside.
Serving Suggestions
Serve the skewers with Cucumber Kimchi, Cauliflower Fried Rice, or Garlic Scallion Noodles on the side - any of these three rounds out the meal.
Storage and Reheating
The marinated, uncooked venison strips can be frozen for up to 3 months - just thaw, skewer, and grill when you're ready.
Cooked skewers keep in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat, or in a 300°F oven, just until warmed through - venison is lean and can dry out fast, so skip the microwave.
Recipe FAQ's
Satay is a popular Southeast Asian dish made of thin strips of marinated meat threaded onto skewers, grilled, and served with peanut sauce.
No - satay is the marinated, skewered meat itself. Peanut sauce is the dip it's served with.
Yes - cut the venison into cubes instead of thin strips and thread it onto skewers the same way. Everything else about the marinade and grilling stays the same.
The marinated, uncooked strips freeze for up to 3 months - just thaw, skewer, and grill when you're ready. Cooked skewers keep in the fridge for up to 3 days.
Yes, the fish sauce, soy sauce, sriracha, and brown sugar work together to mask the venison's gamey flavor, so what you're left with is tender, flavorful meat.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Venison Satay with Peanut Sauce
Equipment
- grill or grill pan
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Ingredients
For the marinade
- 2 pounds venison tenderloin or backstrap , cut into thin strips
- ⅛ cup fish sauce
- ⅛ cup soy sauce
- ⅛ cup olive oil
- 2 tablespoons sriracha sauce
- ¼ cup dark brown sugar
- ¼ cup cilantro , minced
- 2 cloves garlic , minced
For the peanut sauce
- ½ cup peanut butter
- ¼ cup hot water
- 2 tablespoons lime juice , freshly squeezed
- 2 tablespoons sriracha sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon cilantro , minced
- 1 clove garlic , minced
For the pickles
- 1 English cucumber quartered lengthwise and cut into ⅛" thick slices
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- ⅛ cup diced red pepper
- ⅛ cup diced jalapeno pepper
- ⅛ teaspoon salt
- ¼ cup cilantro , chopped
Instructions
For the marinade
- Add the fish sauce, soy sauce, olive oil, sriracha sauce, dark brown sugar, cilantro, and garlic to a ziploc bag.
- Place the venison in the bag and seal, making sure the marinade covers all of the meat and to remove the air from the bag. Refrigerate at least 6 hours.
For the peanut sauce
- Add the peanut butter, hot water, lime juice, sriracha sauce, fish sauce, dark brown sugar, cilantro leaves, and garlic to a blender. Process on high speed for 30 seconds, or until the ingredients are smooth.
For the pickles
- In a mixing bowl whisk together the rice vinegar, soy sauce, sugar, red pepper, jalapeno pepper, and salt.
- Add the cucumbers and toss to coat. Garnish with cilantro.
To cook the venison satay
- Preheat a grill or hot grill pan over high heat until hot.
- Remove the meat strips from the marinade and thread onto skewers.
- Grill the meat skewers over high heat for 2 minutes per side, until meat has slightly charred on the outside.
Martin D. Redmond says
Your post reminds me it's been far too long since I've had Satay Shelby. And never venison (which I love). Great looking dish, and photos!
Sheena @ Hot Eats and Cool Reads says
I really love that you used venison in an Asian themed recipe! So very creative and delicious, Shelby!
Carrie @Frugal Foodie Mama says
I have had venison many a time in my life (my cousins and uncles hunt), but I have never made it Asian style! This looks like such a tasty way to prepare it. 🙂
sarah says
I bet I would have liked venison if I tasted it this way!
Nagi@RecipeTinEats says
I can say that I've never had venison skewers before but I just can't think why not! this is fab - I really love it. Sharing!
Christie says
We love satay. I hadn't thought to make it out of venison but what a great choice for a protein.
Sarah says
This sounds awesome Shelby! Next time we get venison, I will be looking up this recipe! 🙂
Sandra says
This looks like a tasty dish! Nothing wrong with cooking up a lot of Asian dishes or German for that matter - haha! These skewers look like they're packed with flavor!
Katrina says
That looks so good. Do you deliver? 😉 I hate making dinner these days. Picky boys.
Wendy, A Day in the Life on the Farm says
We are big on venison around here too but I never thought of using it for satay. Thanks.
Tammi @Momma's Meals says
I LOVE everything about this meal! Especially that peanut sauce....has my name on it.