Famous throughout Southeast Asia, satay—also known as sate—is a marinated, skewered, and grilled meat dish traditionally served with sauce. Thought to have originated with the Javanese people of Indonesia, this beloved street food spread quickly, with regional variations appearing across Indonesia and neighboring countries. Influences from Chinese and Middle Eastern cuisines helped shape the wide range of satay flavors enjoyed today. So popular is this dish that satay has earned its place as one of Indonesia’s national foods—and for good reason.
Why Elk Works Perfectly for Satay
Satay can be made with a variety of sliced meats and fish, but in my kitchen, elk reigns supreme. Elk sirloin is cut into long, thin strips and soaked overnight in a salty-sweet soy sauce marinade that penetrates the meat and enhances its natural flavor without overpowering it.
Once marinated, three to four strips of elk are threaded onto each pre-soaked bamboo or wooden skewer. This ribbon-like arrangement not only looks beautiful on the grill but also helps trap the marinade in every crevice as the meat cooks. The skewers are then grilled over gas or charcoal until lightly charred and perfectly tender.
While sweet or spicy peanut sauces are commonly served with satay, this elk satay needs little more than the marinade itself. The balance of salty, sweet, and savory flavors is more than enough to let the elk shine. Serve the grilled elk satay over fragrant jasmine rice and finish with toasted sesame seeds, sliced green onions, and a light drizzle of the remaining sauce for a satisfying wild game meal with global roots.
If you enjoy exploring the versatility of elk across different cuisines, you may also enjoy my hearty ground elk chili, elk parmesan patties, or a comforting bowl of elk leek soup—each one highlighting a different side of this remarkable wild game protein.
Set the elk meat on a cutting board and carefully cut long strips into roughly 1 inch wide by ¼ inch thick slices.
Heat a saucepan over low heat and add the tamari sauce, teriyaki sauce, hoisin sauce, honey, minced garlic and ginger. Stir to combine and remove from heat.
Place the meat in a bowl and pour half of the sauce over the meat – reserving the other half. Marinate the meat for up to 4 hours or overnight.
Remove the meat from the marinade and thread 3 to 4 slices onto the presoaked skewers.
Grill the Elk Satay over high heat for 4-5 minutes. Turn the Satay and baste with the remaining marinade grilling for 4-5 minutes. Remove the meat and let rest for 10 minutes.
Serve the Grilled Elk Satay over cooked jasmine rice and garnish with toasted sesame seeds, green onion and a drizzle of the remaining sauce.
Ingredients
- 1 1/2 lbs Elk sirloin, cut into 1/4 inch strips
- 1/2 cup tamari or low sodium soy sauce
- 1/4 cup teriyaki sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tsp rice vinegar
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely minced
- 4 cups cooked jasmine rice
- 2 green onions, finely chopped
- 1 tsp toasted sesame seeds
- 6-8 bamboo or wood skewers, presoaked
Instructions
- Heat a saucepan over low heat and add the tamari sauce, teriyaki sauce, hoisin sauce, honey, minced garlic and ginger. Stir to combine and remove from heat.
- Set the elk meat on a cutting board and carefully cut long strips into roughly 1 inch wide by ¼ inch thick slices. Place the meat in a bowl and pour half of the sauce over the meat - reserving the other half. Marinate the meat for up to 4 hours or overnight.
- Remove the meat from the marinade and thread 3 to 4 slices onto the presoaked skewers.
- Grill the Elk Satay over high heat for 4-5 minutes. Turn the Satay and baste with the remaining marinade grilling for 4-5 minutes. Remove the meat and let rest for 10 minutes.
- Serve the Grilled Elk Satay over cooked jasmine rice and garnish with toasted sesame seeds, green onion and a drizzle of the remaining sauce.
Bring Wild Game to Your Table
If you enjoy exploring global flavors with wild game, my Wild Game Cuisine Cookbook features a wide range of approachable recipes using elk, venison, antelope, and more. From grill-ready favorites to comforting classics, each dish is designed to help you turn your harvest into memorable meals—because every meal tells a story.