Indonesian Venison with Peanut Sauce

Indonesian venison on skewers with peanut sauce
Cut venison while it is still a bit frozen and you will get beautiful thin slices.

When I make these Indonesian favorites my kids devour them almost before I can put them on the platter. These are great for summer parties such as the 4th of July or Memorial Day. The grilled venison is so flavorful and the peanut sauce is to die for.

Indonesian Venison with Peanut Sauce

When I make these Indonesian favorites my kids devour them almost before I can put them on the platter.
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Course Appetizer, Main Course
Cuisine Indonesian, Wild Game


Venison Ingredients

  • 1 lb. venison
  • 3 garlic cloves, finely chopped
  • 1 tbsp medium curry paste
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp grated fresh ginger root
  • 4 tbsp coconut cream (the thick cream at the top of the coconut milk can)
  • 2 tbsp Thai fish sauce
  • 1 tsp brown sugar
  • Vegetable oil, for brushing
  • Red pepper flakes to garnish

Peanut Sauce Ingredients

  • 1 cup coconut milk
  • 1/2 cup beef stock
  • 3 tbsp brown sugar
  • 3 oz crunchy peanut butter
  • Thai red curry paste
  • 1 tbsp Thai fish sauce
  • 3 tbsp tamarind juice
  • 3 tbsp brown sugar


  • Cut venison to 1.8-inch thick. Pound once with a meat mallet. Place the venison in shallow dish. Mix together the garlic, curry paste, turmeric, cumin, ginger root, coconut cream, fish sauce, and sugar. Pour over the venison and leave to marinate for about 2 hours.
  • Meanwhile, make the sauce. Heat the coconut milk over medium heat, then add beef stock, peanut butter, curry paste, fish sauce, tamarind juice, and brown sugar.
  • Cook stirring constantly, for about 5 to 6 minutes, until smooth. Add salt to taste.
  • Thread meat onto skewers. Brush with oil and cook on a hot grill for 30 seconds on each side, until cooked and golden brown.
  • Serve with the peanut sauce and garnish with red pepper flakes and peanuts.
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  2. Stacy, another hit with the wife and kids!
    Pounded and sliced some venison round steaks we normally grill whole.
    Plated up the skewers on top of Linguine and drizzled the peanut sauce while adding a side of fresh whole green beans for the veggie.
    Leftover skewers made great breakfast sliders in a wheat bun for Monday morning.
    A lot of new and exciting ingredients in our kitchen.

    Thanks for adding new and interesting flavors to our menu.

    The Helms

    1. Hal, I am so happy that it worked for you. They entire meal you served sounds fantastic. I will have to try the breakfast slider idea!! Awesome!! Thanks so much for making my day.

  3. Douglas Castleberry says:

    I would like a good jerky recipe. Thanks

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