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 KABOBS WITH SWEET AND SMOKY SAUCE
A delicious, gamey take on an old BBQ favorite.
Provided by SerenaBloom
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h35m
Yield 8
Number Of Ingredients 18
Steps:
- Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
- Preheat a grill for medium heat.
- Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 19.6 g, Cholesterol 96.4 mg, Fat 6.7 g, Fiber 2.2 g, Protein 28.5 g, SaturatedFat 1.6 g, Sodium 190.6 mg, Sugar 13.6 g
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
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
ASIAN VENISON KABOBS
Make and share this Asian Venison Kabobs recipe from Food.com.
Provided by lamarb
Categories Deer
Time 13m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut the venison into 1" wide 3" long strips across the grain. Divide into two equal portions and place in two plastic bags. Marinate one in the Chile Sauce and the other in a mixture of the Teriyaki and Oyster Sauces. Be sure all surface of the meat comes into contact with the marinade. Leave in the refrigerator over night.
- When ready to cook, par-boil the unpeeled onions for a couple of minutes then cut off both ends and pop the inner onion free of its skin.
- Gently peel the lemon grass stems to the smallest diameter that is still stiff. This will usually leave two to three leaves still intact.
- Cut the peppers into bite size strips.
- With a metal skewer, punch a hole through the onions from end to end. The center will probably pop out. Save it and add to the grill later. Do the same with the peppers and meat doubled over.
- Keeping the two portions of meat separate, alternately skewer the meat, onions, and peppers onto the lemon grass. This is a fairly delicate operation so be careful.
- Place diagonally on a preheated and lightly oiled ribbed grill pan and sear to desired doneness. Let the leaves lay off the edge of the gril.
Nutrition Facts : Calories 445.7, Fat 7.1, SaturatedFat 2.7, Cholesterol 195.2, Sodium 1505.3, Carbohydrate 36.8, Fiber 5.1, Sugar 13.7, Protein 57.6
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.
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 :
More about "seasoned venison kabobs recipes"
VENISON STEAK KABOBS- GRILLED TO PERFECTION - BINKY'S CULINARY …
From binkysculinarycarnival.com
5/5 (11)Total Time 30 minsCategory Entree, Main CourseCalories 258 per serving
VENISON KABOBS RECIPE - MARINATED VENISON KEBABS RECIPE
From honest-food.net
5/5 (3)Total Time 40 minsCategory Main CourseCalories 359 per serving
SOUVLAKI GREEK-STYLE VENISON KABOBS RECIPE - REALTREE …
From realtree.com
GROUND VENISON KABOBS • PRIMAL PIONEER
From primalpioneer.com
Cuisine AmericanTotal Time 20 minsCategory VenisonCalories 361 per serving
KOFTA KEBAB RECIPE (WITH VIDEO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
GROUND VENISON KEBAB RECIPE — ELEVATED WILD
From elevatedwild.com
THE TENPOINT TABLE: CAJUN VENSION KABOBS WITH BRAD FENSON
From tenpointcrossbows.com
10 BEST VENISON STEAK SEASONING RECIPES | YUMMLY
From yummly.com
VENISON KABOB RECIPE WITH A GREEK INFLUENCE
From wideopenspaces.com
STEAK KABOBS (WITH THE BEST MARINADE!) - THE RECIPE REBEL
From thereciperebel.com
SEASONED VENISON KEBOBS | COOKING WITH DEER MEAT - YOUTUBE
From youtube.com
VENISON KABOBS - KEEPING IT RELLE
From keepingitrelle.com
GRILLED VENISON KABOBS • PRIMAL PIONEER
From primalpioneer.com
CHICKEN KABOBS - WITH THE BEST MARINADE! KRISTINE'S KITCHEN
From kristineskitchenblog.com
GRILLED VENISON KABOBS RECIPE | TRAEGER GRILLS
From traeger.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love