Grilled Venison Kabobs

Grilled Venison Kabobs

Robert Prigge

My Story

I was lucky enough to harvest a Michigan whitetail doe during the 2017 season. My dad is really proficient in butchering so I was taking notes and glad to have help processing my deer. I feel like at that point it's the greatest reward for all the hard work of hunting to eat. Butchering is no small task, but at that point, you are thinking ahead to all the meals it brings. Weighing it all, vacuuming sealing, and carrying that huge tub to your deep freezer; it's hard not to smile.

As we were processing my dad asks, "What do you want to do with this piece?", referring to a particular muscle from the hind quarter. It was roughly the size of a tenderloin, not really big enough for steaks or a roast. My dad then exclaimed, "this would be great for kabobs!" I immediately replied with a "Yes!”, thinking about the warm summer months to come. I cut large chunks across the length of the muscle (about 1.5lbs) and had the two vacuum sealed packs (1 for each hind quarter) with "kabobs" written right on the package. I couldn't wait to break into those packages. I was thinking about it later how it's funny that sometimes you have some meat, whether its pork, or chicken, or beef, or wild game and you don't know what you will make with it. But in this case, when my dad and I were processing my deer, the meat revealed its perfect dish! I hope you enjoy.

Venison Kabob Ingredients

For the Kabobs

  • (1.5-2 lb) venison steak meat or goulash, large chunks preferably
  • 2 bell peppers
  • 1 package of bella mushrooms
  • large red onion

For the Marinade

  • 4 toes garlic
  • 1/4 cup olive oil
  • 1/4 Canola oil
  • 1/3 water
  • ½ cup fresh parsley
  • 1 tablespoon fresh mint leaves
  • 1/3 lemon juice
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • 1 teaspoon black pepper

Venison Kabob Instructions

For the Meat:

  1. Prepare marinade by combining all the marinade ingredients in a food processor. Chop for about 1 minute.
  2. Pour into bowl with meat and mix thoroughly.
  3. Marinade for at least 4 hours, preferably 12-24 . I usually reserve some of the mixture for salad as well.

For the Veggies:

  1. Chop the red onions and peppers into large chunks. Mushrooms may be left whole or halved.

Making the Skewers:

  1. For picture purposes, I alternated with the peppers, onions, mushrooms and meat. However, to avoid overdone meat or underdone vegetables, I will usually put all the meat on separate skewers from the vegetables. This way you can cooking the meat to you or your guests liking.

Cooking:

  1. Preheat grill or prepare charcoal. Cook meat to preferred liking. Cook vegetable until done, this will depend on the size of your vegetables.