Venison Satay Skewers with Peanut Sauce

Venison Satay Skewers with Peanut Sauce

©Stine Christiansen

Venison Satay Skewers with Peanut Sauce

Venison Satay Skewers with Peanut Sauce

©Stine Christiansen

For the skewers:

Ingredients (Serves 4)

1
stem
fresh lemongrass
ginger 4cm long
fresh turmeric 4cm long
3
clove
garlic, peeled
1
shallot
1
teaspoon
coriander seeds
1
teaspoon
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

For the satay sauce:

Ingredients (Serves 4)

100
g
shelled peanuts (or unsweetened peanut butter)
15
g
palm or white sugar
3
clove
garlic, peeled
2
tablespoon
tamarind paste
chili flakes, to taste
30
ml
light soy sauce
150
ml
coconut cream

For the sauce:

  • 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.
  • 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.
  • Mix in the soy sauce. Then slowly add coconut cream and continue to grind until the desired consistency is reached. 
  • If the paste is too thick, dilute with more coconut cream or water.

For the skewers:

  • Remove the outer hard leaves from the lemongrass and cut into fine strips. Peel and coarsely chop the ginger, turmeric, garlic and shallot.
  • 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.
  • 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.
  • Remove and skewer the meat on barbecue skewers - the tighter the better.
  • Fry in a hot heavy bottomed pan, turning frequently, until venison is cooked through. This will take about 6 minutes.
  • Sprinkle with sesame seeds and coriander and serve with peanut sauce and cucumber pieces.