Venison Kebabs


Back in November, my brothers butchered a deer for me.  Well, maybe the whole deer wasn’t intended for me, but I did come home with a cooler full of venison with my name on it.  Literally:

Frozen venison roast

It's not for you. It's 4 ME!!

So since November I’ve been trying out a variety of different meat recipes.  I never was a big meat eater, in large part because I don’t know how to cook the stuff.  I call my mom with lots of questions.  “Do I really have to “roast” a roast?  Because my apartment is already roasting.  Can I grill it instead?”  To which the answer was, as I was hoping, yes.

And you know what?  I think I stumbled upon a VVG recipe for venison kebabs that had the added benefit of using up some of our CSA loot.  If you or your loved ones killed a deer and need to think of inventive ways to eat it, I highly recommend trying it.

Vension Kebabs
1/2 c. olive oil
1/2 c. red wine
1/4 c. lemon juice
2 Tbsp. Worcestershire sauce
2 cloves chopped garlic
3/4 c. chopped green onion
1/2 c. chopped basil
1 tsp salt
1 tsp pepper
1 – 2 pounds cubed venison (I really don’t know how much that roast with my name on it weighed.  I also had a little loin that I used.  I’m guessing it was about 2 pounds)

Mix all ingredients except venison together.  Place venison and marinade in a shallow pan or ziploc bag and mix thoroughly.  Refrigerate overnight or for 8 hours.  Place on skewers and grill over a high or medium high grill for about 10 – 15 minutes on eat side.  Enjoy!

Venison Kebabs

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One response to “Venison Kebabs

  1. Pingback: Blueberry Flummery and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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