Venison Satay with Peanut Sauce

Ingredients

For the marinade:
2 pounds venison tenderloin or backstrap , cut into thin strips
⅛ cup fish sauce
⅛ cup soy sauce
⅛ cup olive oil
2 tablespoons sriracha sauce
¼ cup dark brown sugar
¼ cup cilantro, minced
2 cloves garlic, minced

For the peanut sauce:
½ cup peanut butter
¼ cup hot water
2 tablespoons lime juice, freshly squeezed
2 tablespoons sriracha sauce
1 tablespoon fish sauce
1 tablespoon dark brown sugar
1 tablespoon cilantro, minced
1 clove garlic, minced

For the pickles:
1 English cucumber quartered lengthwise and cut into ⅛” thick slices
¼ cup rice vinegar
2 tablespoons soy sauce
1 teaspoon granulated sugar
⅛ cup diced red pepper
⅛ cup diced jalapeno pepper
⅛ teaspoon salt
¼ cup cilantro, chopped

Directions

For the marinade:
Add the fish sauce, soy sauce, vegetable oil, sriracha sauce, dark brown sugar, cilantro, and garlic to a ziploc bag.

Place the venison in the bag and seal, making sure the marinade covers all of the meat and to remove the air from the bag. Refrigerate at least 6 hours.

For the peanut sauce:
Add the peanut butter, hot water, lime juice, sriracha sauce, fish sauce, dark brown sugar, cilantro leaves, and garlic to a blender. Process on high speed for 30 seconds, or until the ingredients are smooth.

For the pickles:
In a mixing bowl whisk together the rice vinegar, soy sauce, sugar, red pepper, jalapeno pepper, and salt.

Add the cucumbers and toss to coat. Garnish with cilantro.

To cook the venison satay:
Preheat a grill or hot grill pan over high heat until hot.

Remove the meat strips from the marinade and thread onto skewers.

Grill the meat skewers over high heat for 2 minutes per side, until meat has slightly charred on the outside.