Satay simply put is made of seasoned, skewered and grilled meat. You can use chicken, beef, pork, fish or other exotic meats but I enjoy using wild game.
This seasoned marinade is a combination of soy sauce, brown sugar, rice vinegar, olive oil, slivered garlic, chopped green onions and red pepper flakes. The marinade gives each 1/4 inch thick slice of elk hints of sweet but salty flavor. Marinate the meat overnight in this combo of ingredients and then thread 2-3 pieces of meat on each skewer.
Heat an outdoor grill to high heat and cook 2-3 minutes per side before removing from the heat. Let the meat rest for 5-10 minutes before serving.
Elk Satay Skewers
Strips of marinated elk, skewered and grilled for a killer combination of flavor.
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Servings: 4
Ingredients
- 1 - 1.5 lb(s) elk sirloin, cut into 1/4 inch slices
- 4 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tsp red pepper flake
- 1 clove garlic, thinly sliced
- 1 green onion, finely chopped
Instructions
- Partially defrost the elk meat before slicing against the grain into 1/4 inch thick slices. Set aside when done.
- In a bowl, combine soy sauce, brown sugar, olive oil, rice vinegar, garlic, green onion and red pepper flakes. Add the meat to the bowl tossing to coat. Cover with a lid or plastic wrap and marinate overnight in the refrigerator.
- Heat an outdoor grill on high heat. Remove the elk strips from marinade and thread onto skewers. Grill over high heat over direct fire approximately 2-3 minutes per side. Remove when done and let rest for 5-10 minutes prior to serving.
Notes
I use sliced elk sirloin for this recipe, but you can use other cuts of meat as well as substitute elk for venison, antelope or other game.
