Grilled Venison with Bok Choy and Peanut Butter Sauce

Chef Brainy
What Started it all:
Venison, Bok choy, peanut butter, microwave

I’m excited to share this unique Japanese-inspired recipe that combines the rich flavor of venison with the crunch of bok choy and the creamy richness of peanut butter.


  • 1.5 lbs venison steaks (adjust to 1/4 inch thick)
  • 1 bunch bok choy, cleaned and chopped
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish


  1. Preheat grill or grill pan to medium-high heat.
  2. In a small bowl, whisk together soy sauce, honey, and grated ginger. Set aside.
  3. In a separate bowl, whisk together peanut butter, sesame oil, salt, and pepper.
  4. Grill the venison steaks for 3-4 minutes per side, or until cooked to desired level of doneness. Let rest for 5 minutes before slicing.
  5. Meanwhile, microwave the bok choy for 30-45 seconds, or until tender and slightly caramelized.
  6. In a small saucepan, heat the peanut butter mixture over low heat, whisking constantly, until smooth and creamy.
  7. To assemble, slice the grilled venison against the grain. Serve with steamed bok choy, drizzled with peanut butter sauce, and garnished with cilantro leaves.

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