Rating: 4.5 stars 4.3
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A delicious, gamey take on an old BBQ favorite.

Recipe Summary

prep:
50 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
8
Yield:
20 skewers
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

250 calories; protein 28.5g; carbohydrates 19.6g; fat 6.7g; cholesterol 96.4mg; sodium 190.6mg. Full Nutrition
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