by Bobbie Jo Wasilko
He Hunts She Cooks
Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food.
It can also be served as a buffet appetizer by placing the skewers on a bed of dry roasted peanuts along with a small bowl of peanut sauce.
Prep Time: 24 hr 15 min
Cook Time: 6 min
Total Time: 24 hr 21 min
For the Elk
- 1 lb Elk Strip Loin (substitute any other venison)
- 1/2 cup low sodium soy sauce
- 1/4 cup scallions, cut into rings, including green parts
- 4 tbs. toasted sesame oil
- 3 tbs. brown sugar
- 3 Tbs. roasted sesame seeds
- 2 tbs anchovy paste (eliminate if allergic, but don’t worry, it won’t taste fishy)
- 2 cloves garlic, minced
- 3 Tbs. crushed red peppers
- 2 tbs. dried onion flakes
- 1 tbs. onion powder
- 1 tsp. ginger powder
- 1 cup coconut milk
- 3/4 cup peanut butter
- 1 large jalapeño, seeded cut into small mince
- 3 garlic cloves, minced
- 1 tbs. minced fresh ginger
- 3 tbs. hoisin sauce (black bean paste)
- 2 tbs. low sodium soy sauce
- 2 tbs. sesame oil
- 1 tbs. brown sugar
- Juice of one whole lime
- 1/2 cup chopped green onions, divided in half *reserve half for garnish
- ** 1/2 cup dry roasted peanuts for garnish, (may be eliminated)
For the Elk
- Cut the elk strip loin into one inch wide pieces three inches long and set aside in a large glass baking dish or in a zip lock bag.
For the Marinade
- Mix all the ingredients and pour over the elk strips.
- Marinate for 24 hours.
- Pre-heat the grill to 350º-400ºF.
- Thread the elk strips on on the top end of a skewer.
- Place the skewers on the grill for 1 minute per side.
- DO NOT OVERCOOK.
- Serve the peanut sauce overtop or in a small bowl.
For the Peanut Sauce
- Mix all the ingredients and drizzle over meat after cooking.
- Refrigerate if not using right away and re-warm slightly just to bring to room temperature.
- *Don’t be concerned if the peanut sauce separates a little, this is normal, just re-mix the sauce.
*This recipe is great for any venison, antelope, goat, duck, pheasant, domestic beef or pork, or chicken.