Friday, January 31, 2014
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Singapore Venison Satay
I was watching BBQ master Steven Reichlen on TV one day, and he gave me this great idea! Why not make venison satay? According to the wisdom of Wikipedia, satay (or sate) originated in Java, Indonesia, but is popular in other Southeast Asian countries like Singapore, Malaysia, Brunei and Thailand. Its basically skewered meat thats grilled and served with a sauce. This is an excellent dish for an appetizer or a main course. Dipped in a savory peanut sauce and topped with crunchy cucumber relish, the flavors will explode in your mouth. This was an awesome meal! We hope you will all give it a try.
*Wed like to announce that we added a "Print" button at the bottom of every post, close to the footer -- courtesy of Print Friendly. This will allow you to easily print our recipes with or without photos. You can also save our recipes in PDF.
I. Marinade
Cut across into 1/2 inch thick pieces.
II. Peanut Sauce
Weve only seen coconut milk sold in cans, so dont go looking in the dairy section. You will most likely find it in the international section of your grocery store.
Mix fried garlic into peanut sauce just before serving.
III. Cucumber Relish
Then cut into small cubes.
Grill Time!
2. Grill about 1 minute each side for medium-rare. A little longer for medium.
DO NOT OVERCOOK!
Mmmm... make it now!
To print this recipe, see "Print" button below in the posts footer.
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Singapore Venison Satay
*Wed like to announce that we added a "Print" button at the bottom of every post, close to the footer -- courtesy of Print Friendly. This will allow you to easily print our recipes with or without photos. You can also save our recipes in PDF.
Servings: 2
Prep Time: 3 1/2 hours
Cooking Time: 15 minutes
Ingredients:
- 1 lb. venison tenderloin
Marinade
- 3 tbs. light brown sugar
- 1 tbs. ground coriander
- 1 tbs. ground turmeric
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 3 tbs. fish sauce
- 2 tbs. vegetable oil
Singapore Cucumber Relish
- 2 Persian cucumbers (or 1 regular cucumber)
- 1 small shallot
- 1 small birds eye chili pepper, seeded and minced (or red pepper flakes), or to taste
- 2 tbs. rice vinegar
- 1 tbs. sugar, plus more if needed
- kosher/sea salt and freshly ground black pepper, to taste
Singapore Peanut Sauce
- 5 tbs. vegetable oil, divided
- 5 cloves of garlic, 2 minced and 3 thinly sliced
- 1 shallot, minced
- 2 strips of lemon zest, minced (or if you can get it, 1 stalk of lemongrass)
- 1 tbs. of minced dried shrimp
- 1 tbs. of minced dried shrimp
- 1 to 3 small hot chiles, seeded and minced (or red pepper flakes)
- 3/4 cup of peanut butter
- 1 cup of unsweetened coconut milk
- 2 tbs. sugar
- 2 tbs. soy sauce
- juice of 1 lime, or to taste
- 2 tbs. of cilantro, finely chopped
- salt and freshly ground black pepper, to taste
- bamboo skewers, soaked in water
- serve with white rice
1. Remove all fat and silver skin from venison tenderloin. This is the money cut.
2. In a medium bowl, combine venison with all marinade ingredients. Mix well. Marinate for at least 3 hours. Store in the fridge. During the last hour, take out of the fridge so the meat can come to room temperature.
1. In a bowl, combine 3/4 cup of peanut butter, 1 cup of coconut milk, 2 tbs. sugar, 2 tbs. soy sauce, lime juice and 3/4 cup of water. Set aside.
2. In a small bowl, combine 2 tbs. minced garlic, 1 minced shallot, minced lemon zest (or lemongrass), minced chiles and minced dried shrimp.
This is what dried shrimp looks like. It comes in those little Mexican spice packets found at most American grocery stores.
3. Over medium high heat, heat 2 tbs. vegetable oil in a wok or saucepan. Fry the dry ingredients (shallot, garlic, etc.) until fragrant and lightly browned, about 30 seconds.
4. Then add the wet ingredients (peanut butter, coconut milk, etc.). Lower heat and simmer for 5-8 minutes, or until thickened. It should be like the consistency of a thick gravy. Do not turn it into paste.
Once thickened, stir in freshly chopped cilantro. Remove from heat.
5. In a small saucepan, heat remaining 3 tbs. of vegetable oil over medium heat. Fry sliced garlic until just beginning to turn brown. As you can see, we went a little too far. Be careful not to burn because it will make your sauce bitter. Drain on paper towels.
We decided to use Persian cucumbers, because they are extra crunchy and perfect for salads. If you cant find them, regular cucumbers will do.
1. Cut cucumbers lengthwise. Remove seeds by scraping with a spoon.
2. Move to a bowl and toss in 1 minced shallot, minced hot red chile (or red pepper flakes), 2 tbs. of rice vinegar, 1 tbs. sugar, and salt and pepper, to taste.
If its too tart, add more sugar. Allow the relish to sit for 10 minutes before serving.
1. Prepare grill to high heat for direct grilling.
Once marinated venison comes to room temperature, thread pieces on wooden skewers.
Warm up peanut sauce before serving.
You can eat these alone as appetizers or serve with white rice for a full meal.
To print this recipe, see "Print" button below in the posts footer.
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Save the date! July 2nd from 5:30-9PM, Game Feast 4 Freedom. Be there or be square!
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