Close this search box.

Venison Sate with Peanut Sauce

[et_pb_section admin_label=”section”] [et_pb_row admin_label=”row”] [et_pb_column type=”4_4″][et_pb_text admin_label=”Text”]

The meat used in this recipe are tender cuts, thus tender cuts get dry cooking methods such as grilling or broiling. To make the meat more tender, cut across the grain, pound thin with a meat mallet or use a jaccard to tenderize. High heat such as a fire makes these recipes fun and exciting for the kid in all of us. This is an easy preparation with simple ingredients that can be prepared before you leave for camp, it is fun to sit around the fire and have some venison appetizers before your next outdoor camping experience.

Good Cooking, Chef Wutsch 


2 lbs Venison cut into 1” wide, 3” long, ¼” thick 


  • 1 T Ginger minced 
  • ¼ c Garlic minced 
  • ½ c Green Onion chopped 
  • 2 T Sesame Oil 
  • ½ c Brown Sugar 
  • 1 T Rice Wine Vinegar 
  • ½ c Soy Sauce 
  • ¼ c Ketchup 

Peanut Sauce 

  • 2 T Sesame oil 
  • 1 T Ginger minced 
  • 1 T Garlic minced 
  • ½ tsp Cayenne Pepper 
  • ¼ tsp Black Pepper 
  • ¼ c Rice Wine Vinegar 
  • ¼ c Honey 
  • ½ c Peanut Butter 
  • ½ c Coconut Milk 


  • Slice meat, reserve. 
  • Prepare marinade, marinate meat for 2-24 hours. 
  • Prepare sauce by blending all ingredients, bring to boil, chill and reserve for service. 
  • Place meat onto skewers. 
  • Grill on high direct heat. 


Use Boar, Grouse, or Wild Turkey for venison. 

Curry Spice and Turmeric add a different flavor. 

Substitute almond or soy milk for coconut milk. 

Use Chunky peanut butter instead. 

Use powdered garlic and ginger if you don’t have fresh. 

Cooking Options:  

Cook high direct heat, over charcoal or gas grill or open fire. 

Sauté the meat if there is no fire or grill available. 

Place meat in dehydrator and prepare Asian flavored jerky. 

To thin sauce use more coconut milk.  

Less heat, use less cayenne. 

Garnish with chopped green onions and chopped peanuts. 


If using bamboo skewers, make sure you soak them in water overnight before skewering, this will prevent them from burning up while cooking. 

Always eat off the blunt side of the skewer, do not place sharp end of skewer into mouth (safety) 

For a chewier texture, cut the meat with the grain. 

Much easier to slice the meat while still frosty, you will get more even consistent cuts. 

Blend the coconut milk well before using. 

Wild Hog Plaits

Upland, Venison, Wild Boar
[/et_pb_text][/et_pb_column] [/et_pb_row] [/et_pb_section]
Print Friendly, PDF & Email