Thai Venison Satay Salad

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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.⁠ ⁠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.

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Thai Venison Satay Salad

A take on the classic Thai satay dish using venison, and easily adapted to be Whole30 and Paleo
Course Main Course, Salad
Cuisine Thai
Keyword Paleo, Satay, Venison, Whole30
Prep Time 8 hours
Cook Time 10 minutes
Total Time 8 hours 10 minutes
Servings 4 people

Ingredients

For the marinade

  • 1 lb venison tenderloin or beef skirt steak cut into strips about 1/4 to 1/2 inch thick
  • 1 cup full fat coconut milk
  • 2 tbsp minced ginger (or 2 tsp ground ginger)
  • 2 large garlic cloves, minced (or 1 tsp garlic powder)
  • 3 tbsp yellow curry powder or Thai yellow curry paste
  • 1 to 3 Thai hot chiles,, stems removed (or 1 tbsp. chili flakes)
  • 1 tbsp Avocado oil (for coating the venison before it goes on the grill)

For the cashew sauce

  • 1/4 cup Full-fat coconut milk
  • 1 tbsp Cashew butter (or any nut butter of choice, avoiding peanut to be Whole 30 compliant)
  • 1 tbsp Coconut aminos
  • 1 tbsp Lime juice
  • 2 tsp Fish sauce
  • 1 tsp Crushed red pepper or red curry paste
  • 1 Garlic clove, minced (or 1 tsp garlic powder)

For the salad

  • Cauliflower rice
  • Mini sweet peppers sliced
  • Arugula if serving as a salad

Instructions

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
  • 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 kebabs

  • 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

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