Ingredients1 h 35 m servings 250 cals
- 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.
Per Serving: 250 calories; 6.7 g fat; 19.6 g carbohydrates; 28.5 g protein; 96 mg cholesterol; 191 mg sodium. Full nutrition
ReviewsRead all reviews 6
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! ...
Sweet and Spicy. well-balanced flavors. i used this for steaks instead of kabobs, and it was delicious.
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, ...
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'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 ea...