VENISON KABOBS
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
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.
ITALIAN VENISON KABOBS
Steps:
- Cut the first 5 ingredients into large bite size chunks (cut everything but mushrooms). Then put everthing in a large bowl or casserole dish. Pour Italian Dressing all over and sprinkle lightly with Lawry's Seasoning. Mix it all together and let it marinate overnite in the refrigerator. Put bite size pieces on skewers randomly and then grill until they are done. These will go really fast as they are very delicious.
ASIAN VENISON KABOBS
Make and share this Asian Venison Kabobs recipe from Food.com.
Provided by lamarb
Categories Deer
Time 13m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut the venison into 1" wide 3" long strips across the grain. Divide into two equal portions and place in two plastic bags. Marinate one in the Chile Sauce and the other in a mixture of the Teriyaki and Oyster Sauces. Be sure all surface of the meat comes into contact with the marinade. Leave in the refrigerator over night.
- When ready to cook, par-boil the unpeeled onions for a couple of minutes then cut off both ends and pop the inner onion free of its skin.
- Gently peel the lemon grass stems to the smallest diameter that is still stiff. This will usually leave two to three leaves still intact.
- Cut the peppers into bite size strips.
- With a metal skewer, punch a hole through the onions from end to end. The center will probably pop out. Save it and add to the grill later. Do the same with the peppers and meat doubled over.
- Keeping the two portions of meat separate, alternately skewer the meat, onions, and peppers onto the lemon grass. This is a fairly delicate operation so be careful.
- Place diagonally on a preheated and lightly oiled ribbed grill pan and sear to desired doneness. Let the leaves lay off the edge of the gril.
Nutrition Facts : Calories 445.7, Fat 7.1, SaturatedFat 2.7, Cholesterol 195.2, Sodium 1505.3, Carbohydrate 36.8, Fiber 5.1, Sugar 13.7, Protein 57.6
VENISON KABOBS
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
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 SHISH KEBABS
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
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
ITALIAN BEEF KABOBS
Balsamic vinegar and fresh herbs combine in a marinade that gives great flavor to tender cubes of steak on shish kabobs. Along with the beef, I skewer mushrooms, zucchini and cherry tomatoes for an easy, well-balanced meal. -Joyce Triggs, Thibodaux, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into a large bowl; add the beef. Turn to coat; cover and refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread the beef, zucchini and mushrooms. Spoon over uncooked kabobs with reserved marinade; sprinkle with salt. Broil 4 in. from heat for 5 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade. Place a tomato on each skewer before serving.
Nutrition Facts : Calories 315 calories, Fat 13g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 379mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 37g protein. Diabetic Exchanges
VENISON KABOBS WITH SWEET AND SMOKY SAUCE
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
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
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