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Venison Kabobs: (#230) – By Jessica Newell
Venison Kabobs:
Venison Kabobs:
Grill operators of all skill levels realize that a major bonus of making kabobs is the fact that it is a complete meal on a stick. Vegetables and venison combine their savory juices in a marriage of exquisite flavor blends. Healthy eaters at your next cookout will rejoice because venison is a lean form of protein with no chemical additives, and vegetables are a staple of a healthy diet.
Ingredients
2 pounds venison back straps, cubed into 2 inch pieces
2 medium zucchini
2 medium summer squash
1 large sweet onion
1 quart white button mushrooms
Olive oil
Wooden or metal skewers
After cubing the venison, cut the squash and zucchini into ¼ inch circles. Follow that by quartering the mushrooms and cutting the onion into wedges. If you choose to use wooden skewers be sure to soak them in water a few hours prior to use so they don’t burn on the grill. Alternate placing the venison, vegetables and mushrooms on a skewer until the skewer is full. If you place an onion wedge or mushroom quarter on the top and bottom of your meal on a stick, it will hold together while cooking. Warm the grill to a medium heat before adding the kabobs. Be sure to rotate the kabobs every few minutes. That’s also a good time to baste the kabobs with olive oil to keep the ingredients from burning. Cook until the meat reaches desired doneness. On a side note, if squash or zucchini are not to your liking then use red, green and yellow bell peppers instead. They provide a variety of color while still satisfying the vegetable lover’s taste buds.
As seen in the July Issue of Midwest Hunting and Fishing 2015
Grill operators of all skill levels realize that a major bonus of making kabobs is the fact that it is a complete meal on a stick. Vegetables and venison combine their savory juices in a marriage of exquisite flavor blends. Healthy eaters at your next cookout will rejoice because venison is a lean form of protein with no chemical additives, and vegetables are a staple of a healthy diet.
Ingredients
2 pounds venison back straps, cubed into 2 inch pieces
2 medium zucchini
2 medium summer squash
1 large sweet onion
1 quart white button mushrooms
Olive oil
Wooden or metal skewers
After cubing the venison, cut the squash and zucchini into ¼ inch circles. Follow that by quartering the mushrooms and cutting the onion into wedges. If you choose to use wooden skewers be sure to soak them in water a few hours prior to use so they don’t burn on the grill. Alternate placing the venison, vegetables and mushrooms on a skewer until the skewer is full. If you place an onion wedge or mushroom quarter on the top and bottom of your meal on a stick, it will hold together while cooking. Warm the grill to a medium heat before adding the kabobs. Be sure to rotate the kabobs every few minutes. That’s also a good time to baste the kabobs with olive oil to keep the ingredients from burning. Cook until the meat reaches desired doneness. On a side note, if squash or zucchini are not to your liking then use red, green and yellow bell peppers instead. They provide a variety of color while still satisfying the vegetable lover’s taste buds.
As seen in the July Issue of Midwest Hunting and Fishing 2015
