Skewered Venison Steak With Peanut Sauce

Main Entrée

(from Jim Zumbo’s “Amazing Venison Recipes”)


  • 1-1½ lbs. venison round steak cut into thin ropes, 3/8 ” thick
  • 2 cloves garlic
  • 1 tsp. coriander
  • 3 Tbs. diced yellow onion
  • 1 Tbs. brown sugar
  • 2 Tbs. light soy sauce
  • Dash Tabasco
  • 2 Tbs. lemon juice
  • 3 Tbs. dry sherry


Combine marinade ingredients in glass bowl and mix well. Add meat and refrigerate at least one hour.

Remove meat from marinade and skewer in “S” shape on bamboo or stainless steel skewers. Place on broiler pan and broil 4-5" from source of heat. Turn skewers when top side is well- browned. Top with peanut sauce and serve immediately.

Peanut Sauce

Saute ½ cup diced yellow onions in ¼ cup butter. Add 2 Tbs. brown sugar, 1 Tbs. lemon juice, ½ cup soy sauce, dash Tabasco and 1 cup chopped dry roasted peanuts and warm throughout.

Martha Daniels shows you how to prepare this recipe.

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