Venison Satay

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I’m always looking for an alternative to pizza and chips for Superbowl day—not that those are great (and important) game day dishes. But I like a little something different. I also love Thai food, specifically Thai peanut sauce! That makes Satay—skewers served with peanut sauce—a great option. Venison is a terrific meat for Satay. The venison meat is so lean that it compliments the richness of the peanut sauce nicely. And these skewers are easy. The prep work can all be done ahead of time, so all you have to do is throw the meat in the oven or on the grill for a few minutes, and you’ve got a great game-day appetizer.

Venison Satay

Recipe: Venison Satay

Summary: an easy and delicious appetizer for any occassion

Prepping Venison Satay

  • 1 lb boneless venison roast
  • 1/4 cup frozen apple juice concentrate, thawed
  • 1 tbs olive oil
  • 1 tsp curry powder
  • 1/2 tsp ground ginger
  • 1/8 tsp red pepper sauce
  • 1/4 cup red wine vinegar
  • 1 tbs molasses
  • 1/2 tsp chili powder
  • 1 clove garlic, finely chopped
  • 1/8 tsp salt
  • 1 recipe Thai Peanut Sauce
  • 6-inch bamboo skewers, soaked in water (don’t forget to soak—study the photo to see what happens when you skip that step!)


  1. Cut the venison meat into thin strips, about 1/4-inch thick, 1-inch wide and 2 to 3 inches long.
  2. Place in a sealable plastic bag.
  3. Combine apple juice, olive oil, curry powder, red pepper sauce, vinegar, molasses, chili powder, garlic, and salt and mix well.
  4. Pour the marinade over the venison strips, close bag and refrigerate for 2 to 4 hours.
  5. Remove lamb strips from marinade and let sit while you prepare the peanut sauce.
  6. Put the peanut sauce in a serving dish and set aside
  7. Thread the venison strips on the skewers, weaving accordion-style.
  8. To Broil: Pre heat broiler. Cook 4 inches from heat source for 2 minutes. Turn over and broil an additional minutes or two until the meat is cooked, but still tender.
  9. To Grill: Preheat grill to medium hot. Grill for about 2 minutes, turn and grill another two minutes, making sure not to overcook the meat. Serve immediately with peanut sauce.


You can use chicken too; that’s how you see this dish in Thai restaurants!

Cooking time (duration): 45

Number of servings (yield): 8

Meal type: hors d’oerves

Culinary tradition: Thai

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

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