Elk Satay Skewers
Strips of marinated elk, skewered and grilled for a killer combination of flavor.
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.