Enjoy a healthy venison barbecue dinner. This recipe has an unusual but delicious twist on satay, using VGood peaNOT butter made from chickpeas.
Ingredients
Servings
- VENISON ---------------------------------
- 500 g venison steaks, sliced
- MARINADE -------------------------------
- 2 tsp coriander seeds, ground
- 4 tsp cumin, ground
- SATAY SAUCE -----------------------------
- 1 Tbsp olive oil
- 2 shallots, finely chopped
- 3 garlic
- 1 tin coconut milk
- 2 Tbsp red curry paste
- 1 cup VGood company
- 2 Tbsp soy sauce or tamari
- 2 Tbsp brown sugar
- 1 tsp salt
- 2 Tbsp freshly squeezed lime juice
- water, as needed
- CUCUMBER SALAD -----------------------
- 1 cucumber, sliced diagonally
- 4 Tbsp rice vinegar
- 2 tsp white sugar
- 1 red
- 0.33 cup coriander leaves
- 1 pinch of salt
- EQUIPMENT ------------------------------
- Wooden skewers (presoaked
Optional sides and toppings
Jasmine rice
coriander leaves
Servings
- VENISON ---------------------------------
- 500 g venison steaks, sliced
- MARINADE -------------------------------
- 2 tsp coriander seeds, ground
- 4 tsp cumin, ground
- SATAY SAUCE -----------------------------
- 1 Tbsp olive oil
- 2 shallots, finely chopped
- 3 garlic
- 1 tin coconut milk
- 2 Tbsp red curry paste
- 1 cup VGood company
- 2 Tbsp soy sauce or tamari
- 2 Tbsp brown sugar
- 1 tsp salt
- 2 Tbsp freshly squeezed lime juice
- water, as needed
- CUCUMBER SALAD -----------------------
- 1 cucumber, sliced diagonally
- 4 Tbsp rice vinegar
- 2 tsp white sugar
- 1 red
- 0.33 cup coriander leaves
- 1 pinch of salt
- EQUIPMENT ------------------------------
- Wooden skewers (presoaked
Optional sides and toppings
Jasmine rice
coriander leaves
Venison and marinade
Mix all ingredients in a small bowl. Place venison in a bowl and cover with marinade. Refrigerate for at least 2 hours to marinate.
Make sure to remove the marinated venison from the fridge 30 minutes before you are ready to cook to allow it to get to room temperature.
Cucumber salad
Add all salad ingredients into a bowl and lightly toss until combined. Place in the refrigerator until ready to eat.
Satay sauce
Heat a small saucepan to a medium–high temperature.
Add oil and shallots and cook for 1 minute.
Add the garlic and cook for a further minute.
Add ½ cup of the coconut milk with the red curry paste, cook for 1 more minute.
Add the remaining coconut milk, chickpea butter, soy sauce, brown sugar and salt. Add water, as needed.
Mix well. Bring to the boil. Once bubbling, reduce to a very low simmer.
Assemble
Thread marinated venison protein onto skewers.
Preheat the barbecue to medium high.
Remove the satay sauce from the heat and stir through the lime juice. Pour sauce into a side bowl.
Cook the venison skewers for 1–2 minutes each side for medium result.
To serve
Serve skewers on a platter with the dipping satay sauce on the side. In side bowls, serve cucumber salad and rice.
Here are some tips to help with this recipe
I can't find the recommended peaNOT butter
If you can’t get VGood company peaNOT chickpea butter crunchy,
Preheat the BBQ
Make sure the BBQ is really hot before cooking the venison, as it will dry out if you leave it to cook slowly.
