Venison Satay with Peanut Sauce is skewers of venison marinated in an Asian flavored marinade, skewered and grilled to perfection, served with a spicy peanut sauce.
This Venison Satay is absolutely awesome Asian cuisine and so very tender and flavorful! It makes a tasty main dish or appetizer to serve guests at parties, game day, and picnics.
❤️ Why I Love This Recipe
✔️Despite the length of the recipe, it is a very easy one to make!
✔️I love that it is grilled in just minutes and can be made with venison, beef, chicken, or pork meat strips.
✔️It is perfect for large crowds and every loves dippable food!
As an Amazon Associate, I earn from qualifying purchases from affiliate links.
Venison: use tenderloin or backstrap.
Fish sauce, this is used in both the marinade and the peanut sauce. This is my favorite brand.
Soy sauce, used in the marinade of the cucumber salad. I use this one.
Sriracha sauce, this adds spicy heat to the marinade and peanut sauce.
Dark brown sugar adds a deep caramel flavor to the marinade and peanut sauce.
Fresh cilantro adds a fresh citrusy flavor to the recipe.
Peanut butter, to make the peanut sauce. This is my go to peanut butter.
Lime juice, fresh is best.
Garlic cloves, minced cloves of garlic add a pungent flavor with a touch of heat.
English cucumber, used for the pickles.
Rice vinegar, used in the marinade for the pickles. This is the brand I use.
Red bell pepper and jalapeno pepper, this adds sweet and heat to the salad.
🙋 Recipe FAQ's
Satay is a popular recipe in Southeast Asia. It is made of thin strips of marinated meat that is grilled and served with a peanut sauce.
Satay is the marinated skewered meat strips while peanut sauce is what the satay is served with as a dip.
Satay is marinated skewers of meat cooked over a grill.
- If using wooden skewers, be sure to soak them for at least 30 minutes in water prior to threading the venison onto the stick. This will prevent the skewer from burning.
- If the meat is frozen, allow it to be partially frozen when slicing into thin strips as it is much easier to thinly slice. If it is not frozen, freeze the meat for at least 20 minutes before slicing.
- Substitute chopped shallot for the garlic cloves.
- Use ½ to 1 teaspoon of red pepper flakes for the sriracha in the marinade and/or peanut sauce.
- Add the white part of green onions to the pickles while sprinkling the skewers of meat with the green parts in place of the cilantro.
Wooden skewers, to thread the marinated meat on.
Chef knife, for chopping and mincing vegetables and slicing the meat.
The marinated uncooked strips of meat can be frozen up to 3 months. Just thaw, skewer, and cook when ready to use.
Cooked skewers of venison satay can be stored in the refrigerator up to 3 days.
Don't forget to check out my Amazon storefront for some of my favorite products!
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
Venison Satay with Peanut Sauce
As an Amazon Associate I earn from qualifying purchases.
For the marinade
For the peanut sauce
For the marinade
- Add the fish sauce, soy sauce, vegetable 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.