So I thought I did a good thing with some venison satay (I adapted Hank Shaw’s recipe from his “Buck, Buck, Moose” cookbook, my bible and go-to inspiration for cooking big game, to be W30 compliant), but it turns out I did an even better thing by turning it into a salad.
For those who may be new to venison, this is a great way to get introduced and enjoy, as the marinade packs it with flavor and ensures it won’t blast you with a gamey taste.
We always have a plethora of venison in our freezer because #huntingwife, but if you do not, NOT TO WORRY – you can enjoy with some skirt steak, chicken, or salmon instead.
BONUS: I ate this 3 hours ago for lunch and I’m still not hungry (and I’m #26weekspregnant so that’s saying a lot), so you KNOW it’s both delicious and filling.
One thing to note — If you are using chicken for this recipe, you can still slice into strips if you are using a large enough chicken breast, or you can cube it. You will also need to adjust the cook time on the grill (likely a little longer) to ensure that the chicken cooks all the way through. If you can, use a meat thermometer to ensure that the internal temperature reaches 165 degrees.
If you choose to use salmon, I definitely recommend that you cube it. Depending on the size of your cubes (I recommend that you try to go on the thin side), you may need to adjust the cook times to ensure the salmon is cooked through.
Serves 4 adults
- For the meat and marinade:
- 1lb venison tenderloin or beef skirt steak cut into strips about 1/4 to 1/2 inch thick
- 1 cup full fat coconut milk
- 2 tablespoons minced ginger (or 2 tsp ground ginger)
- 2 large garlic cloves, minced (or 1 tsp garlic powder)
- 3 tablespoons yellow curry powder (or Thai yellow curry paste) **note: if you don’t have either of these, I used this recipe from the Minimalist Baker to make my own curry powder
- 1 to 3 thai hot chiles, stems removed (or 1 tsp cayenne)
- Avocado oil (for coating the venison before it goes on the grill)
- For the cashew sauce:
- 1/4 cup full fat coconut milk
- 1 tablespoons cashew butter (or any nut butter of choice, avoiding peanut to be Whole 30 compliant)
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- 1 tsp crushed red pepper (or red curry paste)
- 1 garlic clove, minced (or 1 tsp garlic powder)
- To serve:
- Cauliflower rice
- Mini sweet peppers, sliced
- Arugula (if serving as a salad)
- For the meat:
- Put all marinade ingredients in a food processor or blender and blend
- Coat and cover the venison strips in the marinade, and let it marinate in the fridge for 4-8 hours
- Meanwhile, mix all ingredients for the cashew sauce in a bowl or food processor and set aside, at room temperature, while the venison marinates
- When your venison is about ready, remove it from the fridge and thread each strip onto a skewer
- Heat your grill (get it HOT) and scrape it down with a grill brush to make sure it is clean
- Using a brush, coat your venison lightly with avocado oil and place on the grill
- Grill on high heat for about 2-4 minutes per side, depending on how hot your grill is
- To serve as dinner:
- Serve over cauliflower rice with sliced sweet peppers and/or shredded carrots, and drizzle with sauce
- To serve as a salad:
- Place a bed of arugula (or greens of choice) in a bowl
- Add 2 large spoonfuls of sauteed cauliflower rice and sliced sweet peppers
- Chop the venison strips into 1-2 inch pieces, and top on the salad
- Drizzle with sauce