Indonesian Venison with Peanut Sauce
When I make these Indonesian favorites my kids devour them almost before I can put them on the platter.
Ingredients
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
Instructions
- 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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