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:
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.
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!