We have lived in Vermont for over 15 years. During that time we have often tried venison at a church potluck or a friend’s house but I’ve never cooked it myself. This year I was given a Venison Shish Kabob recipe by my boss, along with some venison and asked to try the recipe and see how I liked it. The recipe sounded pretty good and it was a potential blog post so why not! The result was absolutely delicious! It is currently hunting season in Vermont. I wonder if any of our neighbors would be kind enough to give me some more venison so I can cook this recipe again?
Venison Shish Kabob
Ingredients:
2 lb. venison (cubed – 1 inch)
1/3 cup soy sauce
3 Tbsp. Olive Oil
1 clove minced garlic
1 ½ tsp. sugar
1 tsp. ground ginger
1-pint cherry tomatoes
1 green pepper (cubed to match meat pieces)
1 red pepper (cubed to match meat pieces)
1 cup pearl onions (uncut)
1-pint small fresh mushrooms (uncut)
Directions:
Marinate meat in soy sauce; olive oil, garlic, ginger and sugar. Refrigerate for 2 hours (turning several times to expose all meat to marinade), in a container large enough to contain all components. At the end of one hour, add the tomatoes, pepper pieces, onions, and mushrooms.
Alternate meat and vegetables on skewer while grill is heating up (alternatively, meat and vegetables can be cooked separately to avoid burning vegetables).
Grill on medium to high heat, five minutes per side, rotating until meat reaches at least 140 degrees (medium rare).
Serve immediately, with pita bread or rice pilaf. Serves four (2 skewers each).
Note: This recipe also works very nicely with beef.
Nancy on the Home Front 