VENISON KABOBS
Memorial Day (un)officially marks the start of grilling season. These awesome venison steak kabobs are the perfect way to celebrate the holiday and beginning of summer. This recipe includes my all-purpose wild game marinade, my go-to for red meat, white meat, and veggies.
Provided by Danielle Prewett
Categories Main
Yield 6
Number Of Ingredients 14
Steps:
- Cut the venison steaks into 2- to 3-inch chunks. Cutting the meat into large pieces helps to avoid overcooking. Prep the other ingredients by chopping them into 1- to 2-inch pieces. Place everything inside a sealable bag.
- Whisk all the ingredients together for the marinade and pour over the meat and veggies. Mix to combine. Refrigerate for at least 4 hours and up to 12 before cooking. Toss the bag every few hours to make sure the mixture is fully coated with the marinade.
- Have about 8-10 skewers ready. If using wooden skewers, be sure to soak them in water 30 minutes before grilling so they don't burn. Squeeze excess liquid off the meat and veggies and thread everything onto the skewers, spaced evenly.
- Preheat a grill over high heat-you'll want the grill or coals very hot. Lay each skewer down and cook for a total of about 6 minutes, turning frequently so that all sides get contact with the heat. Use tongs to squeeze the meat to check for doneness. If using metal skewers, keep in mind that the meat will cook faster. Also, residual heat will continue to cook the meat after pulling from the grill. Serve immediately.
VENISON SHISH KEBABS
Grilled marinated venison skewered with vegetables with a kick.
Provided by CHONKY83
Categories Meat and Poultry Recipes Game Meats Venison
Time 4h50m
Yield 18
Number Of Ingredients 12
Steps:
- Whisk the soy sauce, sugar, ginger, mustard powder, garlic powder, and cayenne pepper in a large bowl until the sugar has dissolved. Whisk in the vegetable oil, then stir in the venison cubes until evenly covered in the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 4 hours. Place the wooden skewers into water to soak.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- While the grill is heating, remove the venison from the marinade, and squeeze off excess. Discard the remaining marinade. Thread the venison cubes onto the skewers, alternating with the onion, jalapeno, and bell pepper.
- Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.5 g, Cholesterol 88.2 mg, Fat 8.8 g, Fiber 2.1 g, Protein 25.5 g, SaturatedFat 2 g, Sodium 447.4 mg, Sugar 5 g
GRILLED VENISON AND VEGETABLES
My husband enjoys hunting, and it's my challenge to find new ways to serve venison. This recipe makes hearty kabobs perfect for grilling. The marinade reduces the "wild" taste, so guests often don't realize they're eating venison. -Eva MiIler-Videtich, Cedar Springs, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade., Drain and discard marinade from meat., Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade.
Nutrition Facts :
VENISON - KABOBS
This is a great way to use up venison roasts or chops. It is also great if you use beef instead of the venison.
Provided by Joanne Johnson
Categories Deer
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut venison into 2" cubes and place in heavy duty plastic bag.
- Add a generous helping of cleaned whole mushrooms to the bag.
- Mix first 6 ingredients and pour over venison and mushrooms.
- Refrigerate for several hours.
- Place meat on skewers, alternate with mushrooms and quarters of bell peppers, onions and cherry tomatoes.
- Cook over a grill at low heat--be careful not to overcook.
- Serve on a bed of wild rice.
Nutrition Facts : Calories 276.1, Fat 12.8, SaturatedFat 2.6, Cholesterol 126.9, Sodium 862.6, Carbohydrate 3.2, Fiber 0.2, Sugar 1.4, Protein 35.6
VENISON KABOBS
Make and share this Venison Kabobs recipe from Food.com.
Provided by ratherbeswimmin
Categories Deer
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Put meat cubes into a shallow marinating container (I use my tupperware marinating container with lid so I can turn the container over during the marinating time); set aside.
- Combine the next 8 ingredients in a mixing bowl or large glass measuring cup; pour over meat.
- Cover and refrigerate 48 hours, stirring occasionally (or turn container over).
- Remove meat from marinade; reserve marinade.
- Alternately thread meat and vegetables on skewers; brush with marinade.
- Grill over medium-hot heat for 15 minutes; turn and baste frequently with marinade.
- Serve with rice.
SEASONED VENISON KABOBS
Make and share this Seasoned Venison Kabobs recipe from Food.com.
Provided by kssalah
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat into bite size squares. Sprinkle with meat tenderizer.
- In a bowl combine all seasoning ingredients, mix well.
- Put cut meat in marinade mixture, cover, and refrigerate for at least 3 hours. I like to marinade overnight for best flavor.
- When your are ready to load your skewers, Cut up potatoes and onion into same bite size pieces. I sprinkle my potatoes with a french fry seasoning salt. Cut bacon strips in half.
- Wrap each piece of meat with a slice of bacon and stick on skewer, then add a piece of potato, and onion. Continue alternating ingredients until skewers are loaded.
- Grill on Med. - low heat until meat is done and potato has reached desired tenderness. About 20 minutes. Turning skewers to grill both sides.
Nutrition Facts : Calories 806, Fat 43.1, SaturatedFat 13.9, Cholesterol 88.5, Sodium 2401.3, Carbohydrate 52.1, Fiber 5.2, Sugar 10.3, Protein 52.8
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- If you are making your own harissa, start by removing the stems and seeds from the dried chiles. Tear the chiles into pieces and pour enough hot water over them to just barely cover. Weigh the chiles down with a small plate or something and let the chiles soak for an hour or two, until they are soft.
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