Venison Satay with Peanut Sauce is Tenderloin marinated in an Asian flavored marinade skewered and grilled to perfection, served with a spicy peanut sauce. This Venison Satay is absolutely mouth watering and so very tender and flavorful! I know traditionally we don’t see venison in Asian recipes but we live off venison, so I tend to do with it what many would do with beef.
This week for Sunday Supper we are taking a virtual foodie trip to Asia and sharing recipes with you for some awesome Asian Cuisine! Thank you to Amy over at kimchi MOM for hosting and I hope you like my Venison Satay with Peanut Sauce! I also have to plug in here that I recently found out that Amy is from the same area I am from so I feel a special kinship to her being a “North Country” resident and let me tell you, it is so awesome to have someone refer to home as Northern New York, rather than Upstate New York. Only those who live there really get that!
It is no secret that I love Asian food. My former boss at Clarkson was Chinese and Grumpy used to tease me that I made so much Chinese food because Hung Tao was Chinese. Then, when he stepped down from the position of chair, my new boss was German. Grumpy got right on board and told me that I would probably start making German food all the time. What a dork.
Growing up, the most exposure I had to Asian food was La Choy in a can. Needless to say, I felt that I absolutely hated Asian food because of that experience! However, when my first hubby and I started dating, he took me to a Chinese Restaurant that gave me a totally different experience! The first Chinese meal I ate was Moo Goo Gai Pain. I loved it. I have since progressed to liking the spicier side of food and go that route now days, but that was the experience that changed my opinion about liking Chinese food!
I started making my own Asian food in my early days of blogging. I was so hooked on Garlic Scallion Noodles that I had found on Steamy Kitchen’s website. Hence, that is when my true pasta obsession began. We still love that recipe but since have had to cut down on the carbs in our diet so we don’t eat it as often as we used to. Grumpy loves Honey Walnut Shrimp and Crab Rangoon so I also set out to make those recipes next to please him. Turned out they became some of my favorites also! Some other recipes I’ve posted about that we love are Venison Potstickers and Pulled Pork Noodle Bowls. I have an Asian Recipe category you might want to visit also!
After moving to Albany, NY area I was exposed to Vietnamese food. I’m really in love with Pho and Banh Mi. There is a little place not far from where I work that I love to order from. My next step in Asian cooking is to try my own hand at these recipes!
Today I decided I would share with you a recipe that is popular in Southeast Asia. Satay is made of thin strips of skewered meat that is marinated and cooked on the grill. While the ingredient list seems long, it really isn’t! The same ingredients are listed for all 3 components of this recipe so its actually much shorter than it looks.
What are your favorite Asian recipes? Be sure to read after the recipe to discover what other Sunday Supper family members have shared as their favorites with you today!
- 2 pounds venison tenderloin, cut into thin strips
- ⅛ cup fish sauce
- ⅛ cup soy sauce
- ⅛ cup vegetable oil
- 2 tablespoons Sriracha
- ¼ cup packed dark brown sugar
- ¼ cup minced fresh cilantro leaves, plus more to garnish
- 2 medium garlic cloves, minced
- For the Peanut Sauce:
- ½ cup peanut butter (I used chunky peanut butter)
- ¼ cup hot water
- 2 tablespoons fresh lime juice
- 2 tablespoons Sriracha
- 1 tablespoon fish sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon minced fresh cilantro leaves
- 1 medium garlic clove, minced
- For the Asian Pickles:
- 1 English cucumber, quartered lengthwise and cut into ⅛-inch-thick slices
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- ⅛ cup diced red pepper
- ⅛ cup diced jalapeno pepper
- Pinch of salt, or to taste
- ¼ cup chopped fresh cilantro
- Mix together marinade ingredients. Pour over tenderloin strips and marinate for 6 hours or overnight.
- Make the peanut sauce: place all sauce ingredients in food processor. Process until smooth.
- Make the Asian Pickles: Mix together rice vinegar, soy sauce, sugar, and salt. Toss with cucumber slices and chopped pepper. Garnish with cilantro
- To cook the venison Satay: Remove tenderloin strips from marinade and thread onto skewers. Grill over high heat over direct fire approximately 2 minutes per side.
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- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
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On the Lighter Side
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
Oodles of Noodles
- Asian Noodle Types and 34 Best Asian Recipes by SundaySupper
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