An excellent, gamey twist on a traditional BBQ classic.
| Prep Time: | 50 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 20 skewers |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 191 mg |
| Sugars | 14 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this a couple times now with great results from different venison roasts. The flavor combinations are a great blend of spicy, sweet and smoky. Even my mother who normally refuses to eat venison admitted she really liked this meal! My prep time is slightly longer than listed here but if you do the marinade the night before and then spend 15-30 minutes skewering the kabobs before grilling, it’s a quick 15-minutes on the grill (rotating once midway through).
I made this with black tail tenderloins. Amazing! Just the right amount of kick and not too sweet. I’ll probably use the marinade for steaks in the future.
Excellent flavor. And I, too, was using a venison hind quarter. I did skewers of meat only — I always find it’s better to cook the vegetables separately. People liked this a lot.
I only had 1 tbsp of liguid smoke left in my bottle but it still turned out good. Next time, I’ll use the full two tbsp. I also had no tomato puree or sauce but I found a can of tomato juice, so I use that. Also used cider vinegar on account I had no rice vinegar. I’ll definately make it again. It was very good with the changes and depending on what is in the cupboards, I’ll probably follow the recipe more.
Sweet and Spicy. well-balanced flavors. i used this for steaks instead of kabobs, and it was delicious.
I made these for our Annual Family Memorial Day FIsh Fry. NO ONE KNEW; That they were eating deer meat. Everyone begged me for the recipe. The kids were my biggest testimony. Thank you so much! I made 70 kabobs they were gone within the hour. The only thing that I had changed was the tomato. I used crushed instead of puree.