Grilled Venison And Vegetables Recipes

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GRILLED VENISON AND VEGETABLES



Grilled Venison and Vegetables image

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

1 cup red wine vinegar
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
Dash pepper
Dash garlic powder
1-1/2 pounds boneless venison steak, cut into 1-1/4-inch cubes
8 to 12 cherry tomatoes
8 to 12 fresh mushrooms, optional
1/2 medium green or sweet red pepper, cut into 1-1/2 inch pieces
1 to 2 small zucchini, cut into 1-inch chunks
1 large onion, cut into wedges
8 to 12 small new potatoes, parboiled

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 :

GRILLED VENISON



Grilled Venison image

This is the best venison recipe ever! My husband found it in a hunting book from the library. People who do not prefer deer meat have eaten it all up. You must let it marinade for the full 48 hours, or the meat will not be as tasty or tender. (Believe me, I know from experience!)

Provided by lbandbuggy

Categories     Deer

Time P2DT5m

Yield 8 serving(s)

Number Of Ingredients 7

1/3 cup soy sauce
1/3 cup brown sugar
1 tablespoon ground ginger
2 garlic cloves
2 bay leaves
1/2 cup pineapple juice
2 lbs venison steak

Steps:

  • Combine all ingredients.
  • Soak venison steaks at least 48 hours.
  • Cook on the grill.

Nutrition Facts : Calories 189.7, Fat 2.8, SaturatedFat 1.1, Cholesterol 96.5, Sodium 731.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10.6, Protein 27.5

GRILLED VENISON STEAKS



Grilled Venison Steaks image

My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.

Provided by tcasa

Categories     Venison Recipes

Time 8h55m

Yield 4

Number Of Ingredients 13

1 pound 1/2-inch-thick venison steaks
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
½ cup olive oil, or more to taste
¼ cup balsamic vinegar
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 sprig fresh rosemary
1 sprig fresh parsley, roughly chopped
4 leaves fresh basil, roughly chopped
salt and ground black pepper to taste

Steps:

  • Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
  • While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
  • Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
  • Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
  • Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
  • Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg

GRILLED VENISON CHOPS, STEWED CHESTNUTS AND FRUIT



Grilled Venison Chops, Stewed Chestnuts and Fruit image

Provided by Moira Hodgson

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

12 chestnuts (4 ounces)
1 large (8 ounce) apple, peeled, cored and quartered
2 ounces dried figs
2 ounces dried apricots
3 ounces extra-large pitted prunes
1 dried chili pepper
1/2 cup chicken stock (preferably homemade)
2 teaspoons freshly ground black pepper
2 teaspoons ground toasted juniper berries (see note)
1 1/2 teaspoons olive oil
8 venison chops, cut from the rack, trimmed of all fat (1 pound meat)
2 cups beef stock (preferably homemade) reduced to 3/4 of a cup
1 teaspoon arrowroot dissolved in 1 teaspoon water
1 teaspoon of water

Steps:

  • Preheat the oven to 450 degrees.
  • With a sharp paring or razor-tipped knife, cut around each chestnut through the shell in a ring about a third of the way down from the root end. Spread the chestnuts in a pan and bake in the preheated oven for about 10 minutes. The chestnuts should be cooked and the shell loose enough to peel away easily.
  • Put the peeled chestnuts in a two-quart pot with the apple, figs, apricots, prunes, chili pepper and chicken stock. Bring the liquid to a boil. Cover, lower the heat and cook for about 30 minutes. All the liquid should be absorbed and the fruit soft but still in large pieces. Keep warm.
  • Heat grill or broiler. Combine the ground pepper and juniper in a small bowl. Put the olive oil on a plate. Turn each chop in the oiled plate, then sprinkle an eighth of a teaspoon pepper mixture on each side. Place them on the hot grill or under the broiler. Cook one minute per side for rare.
  • Bring the juice stock to a boil and stir in the dissolved arrowroot. Cook a moment until the sauce thickens. Season it with freshly ground black pepper. Serve two chops per person with some of the sauce and the dried fruits on the side.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 10 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 28 grams

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