Venison Kabobs Recipes

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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

VENISON SHISH KEBABS



Venison Shish Kebabs image

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

½ cup soy sauce
1 tablespoon white sugar
1 teaspoon ground ginger
1 teaspoon dry mustard powder
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ cup vegetable oil
5 pounds venison, cut into cubes
36 wooden skewers, or as needed
6 onions, cut into large chunks
10 jalapeno chile peppers, stemmed and cut in half
4 green bell peppers, cut into large chunks

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

VENISON KABOBS



Venison Kabobs image

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

2 lbs boneless venison sirloin, cut into 1 1/2 inch cubes
3 cups vegetable oil
1/4 cup dry Burgundy wine
2 tablespoons cider vinegar
1 1/2 tablespoons liquid smoke
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion juice
16 cherry tomatoes
24 small fresh mushrooms
4 small onions, peeled and quartered
2 -3 large green peppers, cut into 24 1 inch pieces
hot cooked long grain and wild rice blend

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.

SEASONED VENISON KABOBS



Seasoned Venison Kabobs image

Make and share this Seasoned Venison Kabobs recipe from Food.com.

Provided by kssalah

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs venison roast or 1 1/2-2 lbs tenderloin
12 ounces thick sliced bacon
1 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon A.1. Original Sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon fresh ground pepper
1 large onion
2 -3 large potatoes

Steps:

  • Cut meat into bite size squares. Sprinkle with meat tenderizer.
  • In a bowl combine all seasoning ingredients, mix well.
  • Put cut meat in marinade mixture, cover, and refrigerate for at least 3 hours. I like to marinade overnight for best flavor.
  • When your are ready to load your skewers, Cut up potatoes and onion into same bite size pieces. I sprinkle my potatoes with a french fry seasoning salt. Cut bacon strips in half.
  • Wrap each piece of meat with a slice of bacon and stick on skewer, then add a piece of potato, and onion. Continue alternating ingredients until skewers are loaded.
  • Grill on Med. - low heat until meat is done and potato has reached desired tenderness. About 20 minutes. Turning skewers to grill both sides.

Nutrition Facts : Calories 806, Fat 43.1, SaturatedFat 13.9, Cholesterol 88.5, Sodium 2401.3, Carbohydrate 52.1, Fiber 5.2, Sugar 10.3, Protein 52.8

ASIAN VENISON KABOBS



Asian Venison Kabobs image

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

1/2 lb venison steak
2 tablespoons sweet chili sauce
1 tablespoon teriyaki sauce
1 tablespoon oyster sauce
4 white pearl onions
1/4 red bell pepper
1/4 yellow bell pepper
2 stalks lemongrass, with leaves if possible

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

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