Recipe Tip: Venison Satay Skewers with Peanut Sauce

Recipe Tip: Venison Satay Skewers with Peanut Sauce

Top Recipe for 4 Persons. All ingredients and tips for getting it right. We elevate venison with a refined marinade and serve it with a delicious peanut dip.



    1. Step 1

      Toast peanuts in a pan or place in oven at 150°C oven until they turn a nice brown colour, this should take about 10 minutes. Alternatively, use already roasted, unsalted peanuts or unsweetened peanut butter if you prefer.
    2. Step 2

      Grind the sugar, garlic clove, tamarind paste and chilli in a mortar to a paste. Add the peanuts and continue to grind until a thick paste is formed.
    3. Step 3

      Mix in the soy sauce. Then slowly add coconut cream and continue to grind until the desired consistency is reached.
    4. Step 4

      If the paste is too thick, dilute with more coconut cream or water.
    5. Step 5

      Remove the outer hard leaves from the lemongrass and cut into fine strips. Peel and coarsely chop the ginger, turmeric, garlic and shallot.
    6. Step 6

      Toast coriander seeds and pepper in a dry pan until fragrant. Grind to powder in a mortar. Add the palm sugar, garlic, ginger, turmeric, shallot and lemongrass and grind to a paste.
    7. Step 7

      Mix with the fish sauce and coconut milk to make a marinade. Rub the venison with the marinade and leave to rest in the refrigerator for at least an hour, or overnight if you prefer.
    8. Step 8

      Remove and skewer the meat on barbecue skewers - the tighter the better.
    9. Step 9

      Fry in a hot heavy bottomed pan, turning frequently, until venison is cooked through. This will take about 6 minutes.
    10. Step 10

      Sprinkle with sesame seeds and coriander and serve with peanut sauce and cucumber pieces.