A delicious, gamey take on an old BBQ favorite.

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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

250.2 calories; 28.5 g protein; 19.6 g carbohydrates; 96.4 mg cholesterol; 190.6 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2007
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. Read More
(11)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/04/2007
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. Read More
(11)
Rating: 5 stars
07/04/2007
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. Read More
(11)
Rating: 5 stars
02/12/2008
Sweet and Spicy. well-balanced flavors. i used this for steaks instead of kabobs and it was delicious. Read More
(5)
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Rating: 5 stars
02/28/2008
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. Read More
(4)
Rating: 5 stars
03/14/2012
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. Read More
(1)
Rating: 5 stars
06/02/2014
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). Read More
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Rating: 5 stars
11/11/2012
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. Read More