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Indonesian Venison with Peanut Sauce

Cut veniso 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. They are so flavorful and the peanut sauce is to die for.

Venison Ingredients:

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

Peanut Sauce Ingredients:

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


  1. 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.
  2. 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.
  3. Cook stirring constantly, for about 5 to 6 minutes, until smooth. Add salt to taste.
  4. Thread meat onto skewers. Brush with oil and cook on a hot grill for 30 seconds on each side, until cooked and golden brown.
  5. Serve with the peanut sauce and garnish with red pepper flakes and peanuts.

5 responses to “Indonesian Venison with Peanut Sauce”

  1. […] for my fajitas tonight and my open face sandwiches tomorrow.  I may can squeeze one more snack of Indonesian Venison with Peanut Sauce.  What great meals to start the week. Tweet […]

  2. Hal Helms says:

    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

    • stacy says:

      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. wow, awesome recipe!!!
    i love game venison and never even thought to made this satay before, tempting to try!!!

  4. Douglas Castleberry says:

    I would like a good jerky recipe. Thanks

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