Venison Kabobs Recipes

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VENISON SHISH KEBABS



Venison Shish Kebabs image

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

½ cup soy sauce
1 tablespoon white sugar
1 teaspoon ground ginger
1 teaspoon dry mustard powder
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ cup vegetable oil
5 pounds venison, cut into cubes
36 wooden skewers, or as needed
6 onions, cut into large chunks
10 jalapeno chile peppers, stemmed and cut in half
4 green bell peppers, cut into large chunks

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

VENISON KABOBS



Venison Kabobs image

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

2 ½ pounds venison steak (backstrap or roast)
1 red onion
8 oz. of baby portabella mushrooms, halved
1 red bell pepper
2 poblanos, jalapeños, or green bell peppers
Marinade
1 ½ cups oil (canola, grapeseed, or vegetable)
¾ cup red wine vinegar
¾ cup soy sauce
¼ cup brown sugar
6 cloves of garlic, smashed
3 sprigs of fresh rosemary, minced
2 tsp. kosher salt
2 tbsp. coarse black pepper

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.

UNCLE BUCK'S VENISON KABOBS



Uncle Buck's Venison Kabobs image

This is a claimed orphan recipe. It sounded so good I just had to have it

Provided by Stormy Stewart

Categories     Wild Game

Number Of Ingredients 13

venison kabobs
1/4 c cranberry juice
1/4 c olive oil
1/4 tsp fresh garlic
1/4 tsp onion salt
1/4 tsp celery salt
1/4 tsp black pepper
1/4 tsp sweet basil
1/8 tsp ginger
mushrooms
onions
green peppers
cherry tomatoes

Steps:

  • 1. Mix juice, oil and spices.
  • 2. Marinate the venison kabobs overnight or at least 4 hours in the refrigerator.
  • 3. Thread the kabob on skewers.
  • 4. Alternate skewered meat with mushrooms, onion and green peppers.
  • 5. Grill over hot fire for several minutes.
  • 6. Do not overcook.
  • 7. While cooking, baste meat and vegetables several times with leftover marina.
  • 8. Serve on a warmed platter.

VENISON KABOBS WITH SWEET AND SMOKY SAUCE



Venison Kabobs with Sweet and Smoky Sauce image

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

¼ cup minced onion
1 teaspoon dry mustard powder
¼ teaspoon black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons packed brown sugar
2 cloves garlic, crushed
1 (1 inch) piece ginger, sliced thickly and crushed
1 tablespoon rice vinegar
2 tablespoons liquid smoke
3 tablespoons honey or molasses
1 cup tomato puree
2 pounds venison, cut into 1 inch cubes
20 bamboo skewers, soaked in water for 20 minutes
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch cubes
½ pound mushrooms, halved
1 pint cherry tomatoes

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 KABOBS



Venison Kabobs image

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

2 lbs boneless venison sirloin, cut into 1 1/2 inch cubes
3 cups vegetable oil
1/4 cup dry Burgundy wine
2 tablespoons cider vinegar
1 1/2 tablespoons liquid smoke
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion juice
16 cherry tomatoes
24 small fresh mushrooms
4 small onions, peeled and quartered
2 -3 large green peppers, cut into 24 1 inch pieces
hot cooked long grain and wild rice blend

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.

VENISON - KABOBS



Venison - Kabobs image

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

1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vermouth (very dry)
1/4 cup vegetable oil
1 garlic clove (minced)
2 teaspoons spicy mustard
2 lbs venison
mushroom
bell pepper
onion
cherry tomatoes
salt and pepper

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

SEASONED VENISON KABOBS



Seasoned Venison Kabobs image

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

1 1/2-2 lbs venison roast or 1 1/2-2 lbs tenderloin
12 ounces thick sliced bacon
1 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon A.1. Original Sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon fresh ground pepper
1 large onion
2 -3 large potatoes

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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