Uncle Bucks Venison Kabobs Recipes

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UNCLE BUCK'S VENISON KABOBS



Uncle Buck's Venison Kabobs image

This is a claimed orphan recipe. It sounded so good I just had to have it

Provided by Stormy Stewart

Categories     Wild Game

Number Of Ingredients 13

venison kabobs
1/4 c cranberry juice
1/4 c olive oil
1/4 tsp fresh garlic
1/4 tsp onion salt
1/4 tsp celery salt
1/4 tsp black pepper
1/4 tsp sweet basil
1/8 tsp ginger
mushrooms
onions
green peppers
cherry tomatoes

Steps:

  • 1. Mix juice, oil and spices.
  • 2. Marinate the venison kabobs overnight or at least 4 hours in the refrigerator.
  • 3. Thread the kabob on skewers.
  • 4. Alternate skewered meat with mushrooms, onion and green peppers.
  • 5. Grill over hot fire for several minutes.
  • 6. Do not overcook.
  • 7. While cooking, baste meat and vegetables several times with leftover marina.
  • 8. Serve on a warmed platter.

VENISON KABOBS WITH SWEET AND SMOKY SAUCE



Venison Kabobs with Sweet and Smoky Sauce image

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

¼ cup minced onion
1 teaspoon dry mustard powder
¼ teaspoon black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons packed brown sugar
2 cloves garlic, crushed
1 (1 inch) piece ginger, sliced thickly and crushed
1 tablespoon rice vinegar
2 tablespoons liquid smoke
3 tablespoons honey or molasses
1 cup tomato puree
2 pounds venison, cut into 1 inch cubes
20 bamboo skewers, soaked in water for 20 minutes
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch cubes
½ pound mushrooms, halved
1 pint cherry tomatoes

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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