1 tablespoon oil
1 small finely diced onion
1 clove crushed garlic
1 teaspoon finely chopped root ginger (optional)
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon ground coriander
¾ cup crunchy peanut butter
1 cup coconut milk
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
1-2 teaspoons chilli sauce or ground chilli to taste
800g venison backstrap or rump - diced into 2cm cubes
400g pineapple pieces
1 large red capsicum - diced into 2cm cubes
500g button mushrooms
1 small zucchini - diced into 2cm cubes
rice or couscous, potato and sweet potato wedges - to serve
1 Heat the oil in a small saucepan over a medium heat. Fry the onion, garlic and ginger for about 1 minute.
2 Stir in the cumin, turmeric and ground coriander, add the peanut butter and slowly stir in the coconut milk.
3 Add the brown sugar, lemon juice, soy sauce and chilli to taste, and heat gently while stirring until the mixture bubbles and thickens slightly. Do not leave unattended or heat for too long on high or the mixture will curdle and stick to the saucepan.
4 Soak the bamboo skewers in water for a couple of hours prior to assembling the kebabs, to stop the exposed ends of the skewers from burning on the barbecue.
5 Skewer alternating pieces of venison, pineapple, capsicum, mushrooms and zucchini, then brush each assembled kebab liberally with olive oil.
6 Cook the kebabs on the grill at fairly high heat until the meat is cooked medium rare, resulting in the juiciest, most tender venison.
7 Serve the kebabs on a bed of rice or couscous with the satay sauce drizzled over and accompany with potato and sweet potato wedges. Alternatively, just eat the kebabs and satay sauce straight off the skewer!