Mark LaBrooy's deer skewers with satay
Mark LaBrooy's deer skewers with satay recipe, like most barbequed food, pairs best with Malbec.
500g deer flank or backstrap, thinly sliced
1 knob ginger
6 cloves garlic, peeled
1 long red chilli, chopped, seeds in
2 tbsp fermented chilli pulp
30g fresh turmeric, rough cut
½ bunch coriander stalks, chopped
1 piece galangal, cut thick
1 tbsp sesame oil
1 tbsp tamarind
4 tbsp ketjap manis
2 tbsp peanut butter
1 lime, squeezed
Recipe by Mark LaBrooy
Photography by Damian Bennett
1. Blitz all ingredients in a food processor except the oil and the peanut butter, until a paste forms.
2. Use 1/3 of the mix to marinate the deer strips. Add the oil and peanut butter to the rest, and mix until combined to form a peanut satay.
3. Thread the meat onto soaked stainless steel skewers and cook over coals or mediumhigh heat until lightly charred. Glaze with the peanut satay mix and serve immediately with a squeeze of fresh lime.