Marinated Venison Kabobs Recipe

Old World Marinated Venison and Potato Kabobs

A marinated venison kabobs recipe, with a venison marinade, then a little time on the grill.  Thank goodness it’s spring.

If you’re like us, chances are the majority of the meat in your freezer, and majority of wild game recipes in your repertoire are for venison, be it deer, elk, moose, antelope or even caribou, depending on where you live.  This one is from Slice of the Wild: with 100 venison recipes and 40 side dishes. But this grilled venison recipe doesn’t need any side dish: it’s a one-dish meal and a very tasty one at that. Oh, did I mention it has bacon?

Need more?  Check out Slice of the Wild at:

https://www.riflesandrecipes.com/product/venison-recipes/

Old World Marinated Venison and Potato Kabobs

Serves 2-4

For those who don’t cotton to super-sweet barbecue sauces, this mustard sauce makes a vibrant statement. And the real joy of this venison kabobs recipe is it’s a grilled version of a one-dish meal.  No sides required.

Ingredients

  • 1 pound venison, cut into 2-inch chunks
  • 1/4 cup malt vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared Dijon mustard
  • 2 tablespoons oil
  • 1/2 teaspoon coarse black pepper
  • 1 pound new red potatoes
  • 1 red onion, sliced thick
  • 4 slices bacon

Preparation

  1. Trim the steak chunks, and dry with paper towels.
  2. In a re-sealable plastic bag combine the vinegar, sugar, mustard, oil, and pepper.  Add the meat, and refrigerate 24 to 48 hours.

Cooking the Marinated Venison Kabobs

  1. Preheat the grill to medium-high heat, about 450F.
  2. Microwave the potatoes on high for about 2 minutes, or until just fork tender, but still firm enough to be able to put on the skewer.    Remove the meat from the marinade and arrange on the skewers, alternating with the potatoes and onion slices and threading the bacon along the skewer as you add ingredients.
  3. Cook about 2 minutes a side, until the bacon is browned all over, turning four times.  Remove from the skewers and serve hot, with more mustard. (Or mix up a fresh batch of the marinade to be used on the cooked kabobs. Do Not Use the marinade that had raw meat in it.)

Recipe note; in the photo, there are sweet peppers on the grill too  because they add bright color to the plate.  To grill peppers, split them in half, remove the seeds and place on the grill.

Old World Marinated Venison Kabobs Recipe - Rifles & Recipes

Try this mouth watering delicious marinated venison kabobs recipe tonight. It's going to be a huge hit for years to come!

Type: main dish

Cuisine: American

Keywords: venison kabobs, venison and potato recipe

Recipe Yield: 2-4 servings

Recipe Ingredients:

  • 1 pound venison, cut into 2-inch chunks
  • 1/4 cup malt vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared Dijon mustard
  • 2 tablespoons oil
  • 1/2 teaspoon coarse black pepper
  • 1 pound new red potatoes
  • 1 red onion, sliced thick
  • 4 slices bacon

Recipe Instructions:

Preparation:

  • Trim the steak chunks, and dry with paper towels.
  • In a re-sealable plastic bag combine the vinegar, sugar, mustard, oil, and pepper. Add the meat, and refrigerate 24 to 48 hours.

Cooking:

  • Preheat the grill to medium-high heat, about 450F.
  • Microwave the potatoes on high for about 2 minutes, or until just fork tender, but still firm enough to be able to put on the skewer. Remove the meat from the marinade and arrange on the skewers, alternating with the potatoes and onion slices and threading the bacon along the skewer as you add ingredients.
  • Cook about 2 minutes a side, until the bacon is browned all over, turning four times. Remove from the skewers and serve hot, with more mustard. (Or mix up a fresh batch of the marinade to be used on the cooked kabobs. Do Not Use the marinade that had raw meat in it.)

Editor's Rating:
5
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