Thread venison onto pre-soaked sticks with a piece of spring onion either end.

Mix marinade ingredients together and marinade premade satay sticks for 20 minutes prior to cooking.


Grill briefly on a very hot pan and serve immediately.



Serves 4

Preparation: 20 mins

Time to cook: 2 mins



For Satay

400 g venison stir-fry or cubed Denver leg

1 bunch fresh spring onions – cut into 2 cm lengths

Bamboo skewers



1 cup light soya sauce

1 tsp grated fresh ginger root

2 cloves crushed garlic

1 tsp tahini or crushed toasted sesame seeds

1 tsp hoi sin BBQ sauce

 ¼ tspn Chinese black vinegar

1 tsp cracked black pepper

1 tsp sesame oil


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