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Elk Sate (Satay) with Peanut Sauce

by | Feb 14, 2019 | News | 0 comments

Recipe March 2019

Elk Sate (Satay) with Peanut Sauce
by Bobbie Jo 
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

Peanut Sauce

  • 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.
  • 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.