Venison Kabobs

Marinated Venison Kabobs on the Grill

It’s getting warm enough now, even in Montana to fire up the grill.  Oh sure, winter isn’t really done with us here, but I’ll take the warm days for the gift they are.

This venison kabobs recipe appeared many years ago in my wild game cookbook Game on the Grill. That book isn’t in print anymore, but if you are into marinades, I’ve got a book for you. Tenderize the Wild: Marinades, brines and rubs for wild game covers all the edible game we hunt; and while there are 50 venison recipes, there’s another 50 recipes of goose and duck marinades, upland marinades, simple brines—that look to tenderize and mellow– and dynamic ones to add flavor.  (Venison pastrami anyone?)

Lots of photos and cooking, brining, marinating tips and possibilities; 100 wild game marinades, brines and rubs recipes, start to finished dish, and no ‘coping’ with wild game meat.  We had a friend visiting from Minnesota to hunt birds one year, and about the third day, as I set dinner on the table, he said, ”You treat wild game like real meat.”  It is ‘real’ meat.  Personally, it’s a lot ‘realer’ than the meat available in our grocery stores.

Let’s get this venison marinade recipe started!

Chili on a Stick

Serves 6-8

 

Ingredients

  • 2 pounds venison steaks, in 1 1/2 to 2 inch chunks
  • ¾ cup red wine vinegar
  • ½ cup apple juice
  • ½ cup oil
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 6 fresh whole jalapeno peppers
  • 12 green onions
  • 1 pound cherry tomatoes
  • ½ cup mesquite wood chips

The Venison Kabobs Marinade

Trim and dry the steaks with paper towels. In a large glass bowl or gallon resealable plastic bag, combine the marinade ingredients: vinegar, apple juice, oil, garlic, chili powder, salt and black pepper. Give the marinade a stir, then add the steaks.  Cover the bowl/clseal the bag and refrigerate overnight.

Cooking The Venison Kabobs

  1. Soak the mesquite chips in water, at least 1 hour before you start to cook. If you’re using wooden skewers, soak them in water too.
  2. Prep the veggies for the skewers. With latex/rubber gloves, ct off the stems of the jalapenos and core and seed them. Cut them in half length-wise. Trim the tops and bottoms of the green onions, leaving about 3 inches of fresh green tops. Drain the marinade off the meat and arrange the meat and veggies alternately on the skewers.  Begin and end with the meat to secure the kabob.
  3. Preheat your propane grill or start your charcoal—to about 450F. When it gets there, you should be able to hold your flat palm 5” over the grate for only 4-5 seconds, comfortably.   Drain the mesquite and place it on the coals on one side of the grill.
  4. Lightly brush the kabobs with oil, and with a folded up paper towel and tongs, do the same to the grill’s cooking surface.  Place the kabobs on the grill.  Cover the grill and cook 8-10 minutes total, turning the kabobs one time, after 4-5 minutes.
Delicious Venison Kabobs on the Grill | Rifles and Recipes

Try these delicious marinated venison kabobs tonight, they're easy to make and oh so tasty! You're going to love them.

Type: main dish

Cuisine: American

Keywords: venison marinade, venison kabobs

Recipe Ingredients:

  • 2 pounds venison steaks, in 1 1/2 to 2 inch chunks
  • ¾ cup red wine vinegar
  • ½ cup apple juice
  • ½ cup oil
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 6 fresh whole jalapeno peppers
  • 12 green onions
  • 1 pound cherry tomatoes
  • ½ cup mesquite wood chips

Recipe Instructions: 1. Soak the mesquite chips in water, at least 1 hour before you start to cook. If you’re using wooden skewers, soak them in water too. 2. Prep the veggies for the skewers. With latex/rubber gloves, ct off the stems of the jalapenos and core and seed them. Cut them in half length-wise. Trim the tops and bottoms of the green onions, leaving about 3 inches of fresh green tops. Drain the marinade off the meat and arrange the meat and veggies alternately on the skewers. Begin and end with the meat to secure the kabob. 3. Preheat your propane grill or start your charcoal—to about 450F. When it gets there, you should be able to hold your flat palm 5” over the grate for only 4-5 seconds, comfortably. Drain the mesquite and place it on the coals on one side of the grill. 4. Lightly brush the kabobs with oil, and with a folded up paper towel and tongs, do the same to the grill’s cooking surface. Place the kabobs on the grill. Cover the grill and cook 8-10 minutes total, turning the kabobs one time, after 4-5 minutes.

Editor's Rating:
5
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