Marinade for Kabobs

Dijon Balsamic Vinegar Marinade for Kabobs

It’s finally warm here in Montana. Maybe in Mississippi it’s been summer for a while, but it comes slow here in Montana—and in spurts.  Warm days, then a blizzard. Warm days, then cold rain. Warm days, then WHOP!!  Hot day. Take the hubs out or plant your garden in mid-May and you’re just asking for it.

Today the weather service says we’ll break records for this day in June—hitting high 90s or even 100F.  Sadly, we have also had reports of 2 forest fires already.  It just might be time to take the hubs out, without getting snowed on. And fire up the grill.

I’ve been craving kabobs and potato salad for weeks, and missing our friends Jay and Bev who moved to eastern Montana in late winter.  (Jay is the original Winchester addict.) So I dug into the freezer for some little white packages of what we label ‘tender chunks’—venison chunks of various big game animals, large enough for kabobs or stir fries but too small for steaks or roasts—threw them into a gallon re-sealable plastic bag with balsamic vinegar, olive oil, Dijon mustard, some minced garlic, and salt and pepper and let them sit in the fridge all afternoon.  A repeat of a dinner we did a couple of years ago with Jay and Bev.  That time the dinner conversation centered around a new-to-him Winchester 6mm Lee Navy Sporter John had just picked up.  Only 1700 of the Sporter model were made.  Jay picked it up and first words out of his mouth were, “Can you get brass for this?” then realized it didn’t have the clip either.

John and Jay keep up with each other with phone calls.  But we may have to drive east soon.

 Jay tells us his new employer needs prairie dog help and I need to tune up my shooting skills.  As one of our favorite rifle makers Charlie Sisk, says, “It’s a perishable skill.”

He’s absolutely right, but tonight it’s all about big game on the grill.

 

Here are the recipe details:

Balsamic Vinegar Marinade For Kabobs

For 1 ½ pounds venison, in bite sized pieces

Ingredients

  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon coarse ground black pepper

Marinate the meat 8 to 24 hours in the fridge.

 

Cooking

When you’re ready to cook, preheat your grill to medium high heat. Then quarter one yellow onion and 2 red bell peppers and arrange on kabobs alternating meat with onion and pepper slices. Grill on medium high for about 5 minutes for the first side, then turn and cook another 5 minutes. Serve with potato salad.

For more marinades check out Tenderize the Wild, with 100 marinades brines and rubs for everything you hunt: https://www.riflesandrecipes.com/product/tenderize-the-wild-marinades-brines-rubs/

To read more about rifle maker and always quotable Charlie Sisk and his philosophy on gun fit, about why he and John created the BS, and other gun gack, check out Rifle Loony News: both the books: https://www.riflesandrecipes.com/product/rifle-loony-news-the-complete-set/

Or online: https://www.riflesandrecipes.com/product/rifle-loony-news-membership/

Sisk says, “It may look like any idiot could do what I do, but it takes years of study and watching people mount and use guns to know what to look for and turn around and fix it right.”

Dijon Balsamic Vinegar Marinade for Kabobs - Rifles & Recipes

Try this amazing dijon balsamic vinegar marinade for kabobs tonight. You're going to love it!

Type: marinade

Cuisine: American

Keywords: marinade for kabobs, wild game marinade

Recipe Ingredients:

  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon coarse ground black pepper

Recipe Instructions: When you’re ready to cook, preheat your grill to medium high heat. Then quarter one yellow onion and 2 red bell peppers and arrange on kabobs alternating meat with onion and pepper slices. Grill on medium high for about 5 minutes for the first side, then turn and cook another 5 minutes. Serve with potato salad.

Editor's Rating:
5
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