In this episode of ‘Elevate your Cooking Game’ with Mark LaBrooy, Mark shows us how to cook epic satay skewers with deer meat he caught in the Southern Highlands of NSW. If you’re not a hunter, there are plenty of suppliers of wild game or visit your local butcher and request some high-quality venison meat.

INGREDIENTS

– 1-1.5kg venison meat
– Jar of crunchy peanut butter
– Bottle of soy sauce
– Bottle of olive oil
– 1-2 limes
– Sea salt

Marinade:
– Ginger (fresh)
– Galangal (fresh)
– Turmeric (fresh)
– Garlic clove
– Chilli (fresh)
– Chilli (jar of fermented chilli)
– Coriander bunch
– Bottle of ABC Kecap Manis
– Bottle of sesame oil
– Bottle of fish sauce
– Spoonful of tamarind

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