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.

Ingredients

• 1 stem(s) fresh lemongrass
• ginger 4cm long
• fresh turmeric 4cm long
• 3 clove(s) garlic, peeled
• 1 shallot
• 1 teaspoon(s) coriander seeds
• 1 teaspoon(s) white peppercorns
• 15 g palm or white sugar (or brown sugar)
• 30 ml fish sauce
• 250 ml coconut milk
• 700 g venison, from the haunch, cut into bite-sized pieces
• sesame seeds (untoasted)
• coriander for garnish
• 1 cucumber, cut into bite-sized pieces
• 100 g shelled peanuts (or unsweetened peanut butter)
• 15 g palm or white sugar
• 3 clove(s) garlic, peeled
• 2 tablespoon tamarind paste
• chili flakes, to taste
• 30 ml light soy sauce
• 150 ml coconut cream

Steps

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. 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. Mix in the soy sauce. Then slowly add coconut cream and continue to grind until the desired consistency is reached.
4. If the paste is too thick, dilute with more coconut cream or water.
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. 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. 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. Remove and skewer the meat on barbecue skewers - the tighter the better.
9. Fry in a hot heavy bottomed pan, turning frequently, until venison is cooked through. This will take about 6 minutes.
10. Sprinkle with sesame seeds and coriander and serve with peanut sauce and cucumber pieces.