Elk Sate (Satay) with Peanut Sauce

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 Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food.  

 
It can also be served as a buffet appetizer by placing the skewers on a bed of dry roasted peanuts along with a small bowl of peanut sauce. 

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Elk Sate (Satay) with Peanut Sauce Coconut Milk Rice and Edamame
Serves 4
Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food.
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Prep Time
24 hr 15 min
Cook Time
6 min
Total Time
24 hr 21 min
Prep Time
24 hr 15 min
Cook Time
6 min
Total Time
24 hr 21 min
For the Elk
  1. 1 lb Elk Strip Loin (substitute any other venison)
Marinade
  1. 1/2 cup low sodium soy sauce
  2. 1/4 cup scallions, cut into rings, including green parts
  3. 4 tbs. toasted sesame oil
  4. 3 tbs. brown sugar
  5. 3 Tbs. roasted sesame seeds
  6. 2 tbs anchovy paste (eliminate if allergic, but don't worry, it won't taste fishy)
  7. 2 cloves garlic, minced
  8. 3 Tbs. crushed red peppers
  9. 2 tbs. dried onion flakes
  10. 1 tbs. onion powder
  11. 1 tsp. ginger powder
Peanut Sauce
  1. 1 cup coconut milk
  2. 3/4 cup peanut butter
  3. 1 large jalapeño, seeded cut into small mince
  4. 3 garlic cloves, minced
  5. 1 tbs. minced fresh ginger
  6. 3 tbs. hoisin sauce (black bean paste)
  7. 2 tbs. low sodium soy sauce
  8. 2 tbs. sesame oil
  9. 1 tbs. brown sugar
  10. Juice of one whole lime
  11. 1/2 cup chopped green onions, divided in half *reserve half for garnish
  12. ** 1/2 cup dry roasted peanuts for garnish, (may be eliminated)
For the Elk
  1. Cut the elk strip loin into one inch wide pieces three inches long and set aside in a large glass baking dish or in a zip lock bag.
For the Marinade
  1. Mix all the ingredients and pour over the elk strips.
  2. Marinate for 24 hours.
  3. Pre-heat the grill to 350º-400ºF.
  4. Thread the elk strips on on the top end of a skewer.
  5. Place the skewers on the grill for 1 minute per side.
  6. DO NOT OVERCOOK.
  7. Serve the peanut sauce overtop or in a small bowl.
For the Peanut Sauce
  1. Mix all the ingredients and drizzle over meat after cooking.
  2. Refrigerate if not using right away and re-warm slightly just to bring to room temperature.
  3. *Don't be concerned if the peanut sauce separates a little, this is normal, just re-mix the sauce.
Notes
  1. *This recipe is great for any venison, antelope, goat, duck, pheasant, domestic beef or pork, or chicken.
He Hunts She Cooks http://hehuntsshecooks.com/