Quebec Grain-Fed Veal Satay with Peanut Sauce

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: easy

Preparation: 20 minutes

Marinating: 2 hours

Cooking: 5 minutes

Cooking method: grilling/BBQ




  • 500 g (1 lb) Quebec Grain-Fed Veal strips or 4 Quebec Grain-Fed Veal cutlets, 120 g (4 oz) each, cut in 3 strips
  • 45 ml (3 tbsp) peanut oil
  • 45 ml (3 tbsp) soya sauce
  • 45 ml (3 tbsp) honey
  • 15 ml (1 tbsp) minced ginger
Peanut sauce
  • 60 ml (1/4 cup) peanut butter
  • 125 ml (1/2 cup) prepared concentrated veal stock or chicken broth
  • 30 ml (2 tbsp) soya sauce
  • 45 ml (3 tbsp) lime juice
  • 1 clove of garlic, minced


  1. In a bowl, mix all the marinade ingredients and set aside.
  2. Put the grain-fed veal strips in a serpentine on wooden skewers.
  3. Place the skewers in a shallow dish and pour the reserved marinade on the skewers, making sure to coat the meat with the marinade.
  4. Cover and marinate for approximately 2 hours in the refrigerator.
  5. In a double boiler, using a whip, mix all peanut sauce ingredients.
  6. If necessary, adjust the consistency of the sauce with some chicken broth.
  7. Preheat barbecue on high.
  8. Remove the grain-fed veal skewers from the marinade and drain.
  9. Sear the first side of the skewers until the juices rise to the surface.
  10. Turn the skewers over and cook until the juices rise once again to the surface (approximately 2 minutes per side). The inner temperature of the meat will reach 64°C (147°F) and the meat will begin to shrink in volume.
  11. Remove skewers from heat, cover lightly with aluminium foil and set aside for a few minutes and keep warm.
  12. Serve the skewers with the peanut sauce. Serve with a Chinese cabbage salad, apples and cucumbers.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011