Venison Satay with Peanut Sauce is Tenderloin marinated in an Asian flavored marinade skewered and grilled to perfection, served with a spicy peanut sauce. This Venison Satay is absolutely mouth watering and so very tender and flavorful! I know traditionally we don’t see venison in Asian recipes but we live off venison, so I tend to do with it what many would do with beef.
This week for Sunday Supper we are taking a virtual foodie trip to Asia and sharing recipes with you for some awesome Asian Cuisine! Thank you to Amy over at kimchi MOM for hosting and I hope you like my Venison Satay with Peanut Sauce!
Growing up, the most exposure I had to Asian food was La Choy in a can. Needless to say, I felt that I absolutely hated Asian food because of that experience! However, when my first hubby and I started dating, he took me to a Chinese Restaurant that gave me a totally different experience! The first Chinese meal I ate was Moo Goo Gai Pain. I loved it. I have since progressed to liking the spicier side of food and go that route now days, but that was the experience that changed my opinion about liking Chinese food!
I started making my own Asian food in my early days of blogging. I was so hooked on Garlic Scallion Noodles that I had found on Steamy Kitchen’s website. Hence, that is when my true pasta obsession began. We still love that recipe but since have had to cut down on the carbs in our diet so we don’t eat it as often as we used to.
Today I decided I would share with you a recipe that is popular in Southeast Asia. Satay is made of thin strips of skewered meat that is marinated and cooked on the grill. While the ingredient list seems long, don’t let it deter you! The same ingredients are listed for all 3 components of this recipe so it’s actually much shorter than it looks.
What are your favorite Asian recipes? Be sure to read after the recipe to discover what other Sunday Supper Tastemakers have shared as their favorites with you today!
Venison Skewers with Peanut Sauce #SundaySupper
Author: Grumpy’s Honeybunch
2 pounds venison tenderloin, cut into thin strips
1/8 cup fish sauce
1/8 cup soy sauce
1/8 cup vegetable oil
2 tablespoons Sriracha
1/4 cup packed dark brown sugar
1/4 cup minced fresh cilantro leaves, plus more to garnish
2 medium garlic cloves, minced
For the Peanut Sauce:
1/2 cup peanut butter (I used chunky peanut butter)
1/4 cup hot water
2 tablespoons fresh lime juice
2 tablespoons Sriracha
1 tablespoon fish sauce
1 tablespoon dark brown sugar
1 tablespoon minced fresh cilantro leaves
1 medium garlic clove, minced
For the Asian Pickles:
1 English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices
1/4 cup rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/8 cup diced red pepper
1/8 cup diced jalapeno pepper
Pinch of salt, or to taste
1/4 cup chopped fresh cilantro
Mix together marinade ingredients. Pour over tenderloin strips and marinate for 6 hours or overnight.
Make the peanut sauce: place all sauce ingredients in food processor. Process until smooth.
Make the Asian Pickles: Mix together rice vinegar, soy sauce, sugar, and salt. Toss with cucumber slices and chopped pepper. Garnish with cilantro
To cook the venison Satay: Remove tenderloin strips from marinade and thread onto skewers. Grill over high heat over direct fire approximately 2 minutes per side.
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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