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Thai Venison Satay..RECIPE NOW INCLUDED!!

PostPosted: Mon May 25, 2009 5:45 am
by WI-DOE-MAKER
Guys, I just went to a big BBQ birthday party for one of our local State Troopers and I was asked to bring a UNIQUE venison dish for the wives to try. I whipped up about 8 skewers of a Thai Satay on bamboo sticks...cooked them over VERY high heat on the grill till Rare..then served the pieces with a Thai Peanut/coconunt dipping sauce....EVERYONE went NUTS!!! The wives were feeding their little kids small morsels and the kids loved it. There wasn't a scrap left! Everyone wanted more but that was the last of my venison, except for ground meat. VENISON the other red meat!!! Chef Wi-Doe

Re: Thai Venison Satay..

PostPosted: Mon May 25, 2009 8:01 am
by Newarcher
I would like a recipe WI-doe....that's sounds great.

Re: Thai Venison Satay..

PostPosted: Mon May 25, 2009 9:16 pm
by NDTracer
Yea post it up. I just had Pad Thai this weekend and could go for more.

Re: Thai Venison Satay..

PostPosted: Mon May 25, 2009 10:27 pm
by Elkaholic
Yeah definitely post it . It sounds really good. It would probably work for elk too

Re: Thai Venison Satay..

PostPosted: Wed May 27, 2009 5:48 am
by WI-DOE-MAKER
Elkaholic, I have used it this on Elk,Moose,Caribou, Deer, Antelope, Beef and chicken..all GREAT!!

Here goes:

Ingredients:
1 lb any meat in 1 1/2" cubes
3 minced fresh garlic cloves
1/2 medium onion chopped
2 tsp chopped Coriander (Cilantro)
1TBL brown sugar
juice of 1 lime
1TBL Asian Fish sauce (Nuoc Mam Nhi)
1Tbl veg oil

Combine all in a bowl and add meat to marinate a couple hours or so

Soak bamboo skewers in water (To prevent burning) for an hour and thread meat after wood is soaked. Grill on BBQ till meat is rare/med.rare (Except chicken,Pork or Bear)

While meat is grilling make Peanut Sauce for dipping:
1/4 cup chunky peanut butter
1/2 onion minced
1 stalk lemon grass minced
1/2 cup coconut milk
1 Tbl brown sugar
1Tsp chili powder
1 TBL Asian fish sauce
1 Tbl Soy sauce
Combine all in pot, bring to boil...serve in small bowls for dipping

ENJOY!! Guys the Asian Fish Sauce is a MUST ingredient....GREAT flavor!!

Re: Thai Venison Satay..RECIPE NOW INCLUDED!!

PostPosted: Wed May 27, 2009 2:47 pm
by InDaWoods
You the man!!!!!!!!! trying to fatten us all up :D with these great recipes all the time

Re: Thai Venison Satay..RECIPE NOW INCLUDED!!

PostPosted: Wed May 27, 2009 4:48 pm
by Newarcher
You had me right up to the fish sauce......don't know about that.

New

Re: Thai Venison Satay..RECIPE NOW INCLUDED!!

PostPosted: Thu May 28, 2009 5:13 am
by WI-DOE-MAKER
Newarcher wrote:You had me right up to the fish sauce......don't know about that.

New


New, Fish sauce is a staple ingredient in most Asian cuisine. It's made by fermenting small fish in water and salt then extracting the juice. In itself it is VERY salty and Fishy..BUT when used in small amounts it imparts a delicious flavor to all dishes. I'm sure GregE and most Viet Nam Vets know all about Fish Sauce. So get your head out of the deep fryer, push the Hush Puppies and Fried Okra aside and broaden your tastes!!! You've most likely had many GREAT meals that used Fish Sauce before and didn't even know it!! Shhheeeessshhh, SOUTHERNERS!!! :roll:

Re: Thai Venison Satay..RECIPE NOW INCLUDED!!

PostPosted: Thu May 28, 2009 11:13 pm
by GregE
Nuoc Mam is very noticable. They have huge jars of the ingrediants percolating and it is quite pungent. We could tell when we flying over a fermenting factory from 1500'. :o

But is is quite tasty, we would use a couple drops while the natives nearly marinated everything in it.

Re: Thai Venison Satay..RECIPE NOW INCLUDED!!

PostPosted: Wed Jun 03, 2009 6:33 pm
by Elkaholic
Thanks for posting the recipe. I'm going to try it this weekend!!!!