Vietnamese Sate Recipe (Satay)

Here is another delicious moose recipe for entertaining. The Vietnamese sate recipe is delicious, I almost missed out on the served pictures because they disappeared so quickly.

Moose Satay Vietnamese Style

Moose Satay Vietnamese Style served on a platter. We served it up to our guests on a bed of leaf lettuce with the dipping sauce in the center.
They look and taste really good!

Marinade Ingredients: Serves 12

  • Package of 6 inch bamboo skewers
  • Sirloin Moose Roast – 3 pounds
  • Fish sauce – 3 tablespoons
  • Sesame Oil – 3 tablespoons
  • Red Chilli Peppers –3 sliced
  • Fresh Basil – 3 tablespoons chopped
  • Lime Juice – 3 tablespoons

Dipping Sauce

  • Lime Juice – 3 tablespoons
  • Pickled Onion – 3 sliced thinly
  • Garlic – 3 cloves chopped
  • Peanuts – 3 tablespoons chopped fine
  • Fish sauce- 1/2 cup
Vietnamese Style Satay

Vietnamese Style Satay made with moose, on the barbeque grill.

Here's How

  • Soak your skewers in water at least four hours so help prevent burning on the grill.
  • Remove the silver skin from the roast and cut into 1/4 inch slices about 4 inches long.
  • Mix the ingredients for the marinade, combine with your meat strips and soak for at least four hours. Be sure to refrigerate this mixture and turn often (every 30 minutes or so).
  • Make the dipping sauce by combining all the dipping sauce ingredients, mix well and place in a bowl for dipping. Refrigerate until ready to serve.
  • Once the moose has completed is marinade time thread the meat onto the skewers leaving a few inches for your guests to hold on to.
  • Barbeque or grill the skewers on a well-oiled grill set at medium to high heat. Be careful not to burn the exposed wood of the skewers.
  • Optionally you can baste the skewers while grilling with the marinade.
Moose Satay Vietnamese Style

Moose Satay Vietnamese Style on a platter ready to serve 

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by Mark Allardyce

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