Best Venison Kabobs Recipes

VENISON KABOBS WITH SWEET AND SMOKY SAUCE

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.

VENISON KABOBS

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.

ASIAN VENISON KABOBS

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.

UNCLE BUCK'S VENISON KABOBS

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.

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.