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Recipes
Categories Big Game Deer
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RecipeRecipe  
  • Venison Satay

Difficulty:Low
Vegetarian:No
Hits:9571
Rating:5,00 (1 Votes)
Date added:08.Oct.2011
Ingredients  Prepared on The Sporting Chef TV show with my good friend, Joe Shaw. Hey Joe, how come you never call any more?

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

Instructions  1. Slice meat across the grain into long, thin strips

2. 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.

3. Toss meat with half of the marinade and refrigerate for 4 to 6 hours.

4. Grill, broil or pan-sear meat until medium-rare.

5. Place skewers into cooked meat.

6. Serve with reserved sauce.
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Recipe Rating
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